Smoked Chorizo and Black Bean Dip
Smoked Chorizo Black Bean Dip is the ultimate warm, hearty appetizer with just the right amount of kick. Black beans and spicy chorizo give it a rich, meaty base, while a slow smoke on the grill infuses everything with deep, savory warmth. Bubbly, cheesy, and loaded with Tex-Mex flavor, this smoked dip will be the hit at your next party.
Servings: 12 servings
Equipment
- 10-12" cast iron skillet
Ingredients
- 9 oz Mexican pork chorizo casing removed
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 5 garlic cloves minced
- 7 oz fire-roasted diced tomatoes, drained ½ a regular 14 oz can
- 10 oz red enchilada sauce like Old El Paso
- 1 ½ teaspoons smoked paprika
- 1 teaspoon ground cumin
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon chipotle pepper
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 15 oz cans black beans, drained and rinsed
- 2 tablespoons lime juice
- 2 cups Mexican cheese blend
- tortilla chips, corn chips, or crackers for dipping
- sour cream, guacamole, or sliced green onions for garnish optional
Instructions
- Heat a pellet grill or smoker to 225℉ with your choice of wood or pellets.
- In a large cast iron skillet over medium heat, cook the chorizo, using your spatula to break apart the meat as it cooks. Drain the excess grease.
- When the chorizo is almost cooked through, move the meat to the side of the skillet to make room for the onions. Add about 1 tablespoon oil to the skillet, and sauté the chopped onions until soft and translucent. Then add the minced garlic and cook an additional 1-2 minutes, sautéing the chorizo, onions, and garlic together.
- Add the fire-roasted tomatoes, enchilada sauce, smoked paprika, ground cumin, red pepper flakes, chipotle pepper, salt, and pepper to the skillet. Stir everything together and cook for 1-2 minutes.
- Mix in the black beans, lime juice, and 1½ cups of the shredded Mexican cheese. Fold everything together until well combined.
- Place the skillet on the smoker and smoke for 45 minutes or until everything is cooked and bubbly. Sprinkle on the reserved ½ cup of shredded cheese, and return to the smoker for an additional 5-10 minutes.
- Remove the skillet of dip from the smoker and allow it to cool about 5 minutes. Then serve with corn chips, tortilla chips, or your favorite dippers. Garnish with sour cream, guacamole, or sliced green onions if desired. Enjoy!
Notes
- Skip the smoker if you’re short on time – This dip can be baked in the oven instead of on the smoker. Cook at 350º for 25-30 minutes or until bubbly.
- Use the correct chorizo – We’ve made this recipe with two types of Mexican chorizo, the type that is very finely ground and comes in a long tube and the chorizo sausage links from Johnsonville. Both work well, but we prefer the very fine consistency of the type that comes in the long tube shape. Don’t use Spanish-style chorizo that is cured and hard.
- Make ahead – You can make this dip ahead and reheat for parties. The flavors only get better and more concentrated after refrigerating for 1-2 days.