Chorizo & Bean Dip: Creamy Mexican Cheese Dip

A warm chorizo and bean dip is the kind of dish that keeps folks gathered near the grill or oven until the skillet is empty. This one brings chorizo together with refried beans, sour cream, cream cheese, Mexican seasoning, and Chihuahua cheese in one baked dip.

Watch How to Make It

The method starts with cooked, drained chorizo, then moves everything back into the same skillet for the final bake. It is a straightforward recipe with a low 275 degree cook and a full hour for the cheese-topped skillet.

Why You'll Love This Recipe

This dip uses six edible ingredients, and each one has a clear place in the mix. The chorizo is cooked and drained first, while the refried beans, sour cream, Mexican seasoning, and soft cream cheese are mixed together with it before baking.

Chihuahua cheese goes over the top before the skillet heads to the grill or oven. The finished dish is removed after its one-hour cook and ready to enjoy.

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Ingredients You'll Need

Start with 7 ounces of chorizo, which is cooked and drained before it is added to the dip mixture. The recipe also calls for 16 ounces of refried beans, 1/4 cup sour cream, and 8 ounces of soft cream cheese.

For seasoning and the cheese topping, use 1 to 2 teaspoons Mexican seasoning and 8 ounces Chihuahua cheese. The seasoning is mixed into the bean and chorizo base, while the Chihuahua cheese is placed on top before baking.

How To Make It

This recipe is assembled in stages, beginning with the chorizo and finishing in the skillet. Follow the order below so the chorizo is cooked and drained before it is combined with the remaining ingredients.

Preparation

Place the cooked, drained chorizo in a bowl with the 16 ounces refried beans, 1/4 cup sour cream, 1 to 2 teaspoons Mexican seasoning, and 8 ounces soft cream cheese. Mix the ingredients until they are well combined.

Transfer the combined mixture back to the skillet used for the chorizo. Top the mixture with the 8 ounces Chihuahua cheese.

Cooking

Place the skillet in a 275 degree grill or oven for one hour. When using a grill, set it up for indirect cooking.

Pro tip: Keep the grill set for indirect cooking when making this dip outdoors, exactly as directed for this recipe. After one hour at 275 degrees, remove the skillet and enjoy the dip.

Serving & Variations

Once the skillet comes out of the grill or oven, the dip is ready to enjoy. The recipe finishes with the Chihuahua cheese on top and the chorizo, beans, sour cream, Mexican seasoning, and cream cheese combined underneath.

The grill and oven both fit the method, with the grill requiring an indirect setup. That gives you two ways to complete the same one-hour, 275 degree cook.

Wrapping Up

This is a simple skillet dip built around cooked chorizo, refried beans, and two cheeses. Mix the base, return it to the skillet, add Chihuahua cheese, and let it cook at 275 degrees for one hour.

Remove it from the grill or oven, then enjoy. Recipe created by Big Ks Que for Trust Me Try It.

Chorizo & Bean Dip: Creamy Mexican Cheese Dip

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 12

Ingredients

• 7 oz chorizo
• 1/4 cup sour cream
• 8 oz soft cream cheese
• 1-2 tsp Mexican seasoning
• 16 oz refried beans .
• 8 oz Chihuahua cheese

Instructions

• Start by cooking and draining chorizo . I prefer to do this in cast iron . Once complete .
• Mix chorizo , beans , sour cream , seasoning & cream cheese in a bowl . Once well combined I transfer it back to the skillet I cooked my chorizo in .
• Top with Chihuahua cheese . Place in 275 degree grill or oven for one hour . If using the grill make sure it’s set up for indirect .
• Remove and enjoy !!