Creamy Black Bean Dip

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  • Ingredients & Instructions
  • Reviews



  • 1

    bag Mission Organics Multigrain Tortilla Chips
  • ¼

    cup chorizo, cubed or crumbled
  • 2

    Tbsp chopped onion
  • 1

    tsp jalapeño, seeded and minced
  • 1

    15-oz can refried black or pinto beans
  • ¼

    cup cream cheese
  • 2

    Tbsp sour cream
  • 2

    Tbsp crumbled cotija or feta cheese
  • ½

    cup chopped avocado
  • 2

    Tbsp reduced sodium chicken broth
  • ½

    tsp ground cumin
  • 2

    Tbsp olive oil


  • Step 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.

  • Step 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.

  • Step 3

    Place bean mix in platter. Garnish with dollops of sour cream, crumbled Cotija cheese, avocado. Serve with multigrain chips placed around the dip.

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