Have you ever tried a bean dip and been….well, unimpressed? My thing with bean dip is finding one that is simple enough that the beans are still the star, yet has enough layered flavors to make it dynamic and not boring. This bean dip is creamy, spicy enough to give a kick, and rich with yummy refried beans. The chorizo add a yummy layer of flavor without overtaking the whole dish. It will fit in perfectly at your next football party and no one will leave disappointed.
First, the beans. I came across Santa Fe dehydrated refried beans and have acquired a bit of an obsession with them. The ingredients – Pinto beans, Salt. Period. Now, don’t get me wrong the authentic style with lard is so yummy. But….this girl is looking for cleaner ingredients. 
{p.s. I am not sponsored by Santa Fe – just love them!} If you want to skip the rehydrating step the canned refried beans will work great. If you don’t have a cast iron pan just use a skillet and then transfer to an oven safe dish. From there you just start layering the flavor starting with the garlic, next chorizo, tomatoes….. until you finish with a scrumptious dip that will make it hard to walk away from. 30 minutes from start to chip. Oh and a little secret – you can easily make this ahead of time and then stick it in the oven at 350 for 20 minutes or bubbling. 
- 6 oz. chorizo (ground)
- 3 cloves garlic, minced
- 1 8oz. can Rotel tomatoes, drained
- 1 T. taco seasoning
- 3 pkg (7.5 oz. each) dehydrated refried beans OR 1-31 oz. can refried beans
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup cilantro + 1/4 cup reserved
- Preheat oven to 350. If using dehydrated beans, cook to package instructions and set aside. Heat cast iron pan (or skillet) to medium and add garlic. Cook, stirring for 30-45 seconds until fragrant. Add ground chorizo, continuing to stir for 1 minute. Make sure the tomatoes are drained and add next. Stir to combine all, then add the refried beans. Continue to stir all together, combining all layers. Once combined add taco seasoning and stir to combine. Add sour cream, continually stirring. Finally add 1/2 cup cilantro and Monterey Jack cheese. Stir all together for 5 minutes. Top with reserved cilantro and cheddar cheese. Place in oven (in cast iron pan or oven safe dish) for 10 - 15 minutes until bubbling. Serve & enjoy!
- Tip: Can be made ahead and reheated! If making ahead follow all instructions, but don't put in oven. Before you are ready to serve place in oven for 15 minutes at 350.
Yum!!