Chorizo & Black Bean Dip for Game Day Snacking

This chorizo and black bean dip is a must-make Sunday game-time snack, says Patty Morrell-Cruz. Everyone in her house crowds around the melted-cheesy appetizer, dipping in with freshly fried tortilla chips P.S. Don’t let that last part stress you out. If you don’t want to fry your own and skip DIY, she adds, just pop open a bag of your favorite chips and sit back to watch the game. No pressure, fácil y delicioso.

But don’t pass on making the dip. It’s quick and quesolicious. And it should definitely star as one of your super snacks for the big game this February, says Patty. It’s that good.

Notice the beans she’s using? Black. That’s how you can tell Patty, or Chef Patty as she is known at her delish food website The Mad Table, is Cuban. She lives in Miami today, but her family roots are from that Caribbean island, informing her love of this essential Cuban ingredient.

We are forever fans of Patty’s cooking (find more of her recipes here), and were thrilled when she sent us this favorite game day snack to share with the world.

Q&A: The Backstory of Chef Patty’s Delicioso Dip

Q: How did you come up with this dip recipe?

Chef Patty: The original dip was very popular in the ’90’s and that was perfect because as a young bride, it was super easy to make and great to serve on game days with tortilla chips.

Q: How does this dip reflect your Latino heritage?

Chef Patty: Black beans and chorizo are two ingredients often used in Cuban cuisine, so the addition of the chorizo was a natural fit — as well as the avocado topping! I’m super proud of my combination of ingredients (even though there’s probably a gazillion versions out there) because the flavors work so well and simply because I added my spin to a recipe that I had been making for 30 years!

Q: How often do you make this dip and when?

Chef Patty: I usually make it on Sundays during football season and for sure I’ll make it for the big game. I feed a bunch of big boys on Sundays, and this recipe is a winner all the time!

Ready to Whip Up Chef Patty’s Chorizo & Black Bean Dip?

Chorizo & Black Bean Cheesy Dip for Game Day Snacking

Recipe by Patty Morrell-Ruiz

5.0 from 1 vote

Cuisine: Cuban

Servings

6 to 8

servings

Prep time

20

minutes

Cooking time

35

minutes

Ingredients

• 8 oz ground chorizo

• 16 oz cream cheese, softened (2 bricks)

• 2 cups black or red beans or 1 (16-oz) can refried beans

• 1 cup cheddar, mozzarella or Mexican-blend cheese, divided

• For the Toppings (Optional, to Taste)
  

• avocado

• cilantro

• green onions

• jalapeños

• tomatoes

• For the Tortillas Chipa
  

• 10 corn tortillas, cut into 6 to 8 triangles each

• 1 cup canola oil, for frying

• kosher salt, to taste

Directions

• Preheat oven to 350º.
• Heat an ovenproof skillet, over medium-high heat on the stovetop.
• Add chorizo and cook for 5 to 6 minutes. Transfer the chorizo to a plate and set aside. Turn off the burner.
• In the same skillet used to cook the chorizo, add cream. Spread evenly to cover the bottom of the pan.
• Add the beans on top of the cream cheese.
• Sprinkle half of the cheese, top with the chorizo, and sprinkle the remaining cheese.
• Transfer to the oven and bake for 25 minutes.
• Garnish with toppings of choice and serve with tortilla chips. To make your own, see below. Enjoy!
• To Make Your Own Fried Tortilla Chips:
• Heat oil in a large cast iron or heavy-bottomed pan, over medium-high heat. Add the tortilla chips in batches, to not overcrowd the pan. Fry until the chips are crispy and golden brown, about 2 minutes each.
• Using a slotted spoon, transfer the chips to a cooling rack or a paper towel-lined plate. Season immediately with salt.
• Repeat with remaining tortilla triangles.
• Serve with the melty-hot dip. Enjoy and may your favorite team win.