Creamy Black Bean Dip


Mission Organics® Multigrain Chips

¼ cup chorizo, cubed or crumbled

2 tablespoons chopped onion

1 teaspoon jalapeño, seeded and minced

1 15-ounce can refried black or pinto beans

¼ cup cream cheese

2 tablespoons sour cream

2 tablespoons crumbled Cotija or Feta cheese

½ cup chopped avocado

2 tablespoons reduced sodium chicken broth

½ teaspoon ground cumin

2 tablespoons olive oil


  1. Heat medium non-stick skillet over medium high heat. Add chorizo to skillet (no need to add oil), and cook until crisp, stirring occasionally; set aside.
  2. Heat 1 tablespoon oil in same skillet. Add onions and jalapeno and sauté until tender, about 2 minutes; stirring constantly. Add refried black beans and stir to mix. Add cream cheese. Stir well until bean mix is well incorporated and smooth. If needed add 2 tablespoons reduced sodium chicken broth or water; stir occasionally. Heat until beans are heated through, about 4 to 5 minutes.
  3. Place bean mix in platter. Garnish with dollops of sour cream, crumbled Cotija cheese, avocado. Serve with multigrain chips placed around the dip.

Makes: 6 servings

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