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With its zesty Mexican flavors and tempting toppings, this dish is the first to empty on the appetizer table. I serve it with extra-thick tortilla chips for some serious scooping.
This recipe is:
Contest Winning
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 serving (1/3 cup) equals 78 calories, 5 g fat (2 g saturated fat), 12 mg cholesterol, 292 mg sodium, 4 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Chorizo Bean Dip in Country Woman August/September 2007, p29
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Mar. 16, 2011 by lindaespinojacobs
this recipe also reminds me of the 7 layer dip which calls for beans, avocado or guacamole, diced tomatoes, chopped green onions, sliced black olives, shredded cheese and sour cream. layer in any order you like and you can sub or add any addl items. eat with tortilla chips. yum
yes this is the chorizo they are talking about. chorizo beans are also excellent for making botanas too
Reviewed on Jan. 25, 2011 by corpuscissy
Want to try this recipe. Live in South Texas. Chorizo here is in a casing and is usually taken out of casing, browned to remove all grease, drained and added to eggs to make chorizo taquitos, Is this the same "chorizo" you speak of ?
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