A crowd pleasing dip featuring oozing melted cheese and black beans with a touch of heat from jalapeno peppers and chorizo sausage. A perfect pairing to try would be La Posta Cocina Tinto 2010, a blend of Malbec, Syrah and Bonardo from Argentina. If you are unable to find chorizo, substitute hot Italian sausage or even turkey sausage and serve the dip with tortilla chips or pita triangles.
1 lb. bulk chorizo sausage
1 cup onion, diced finely
2 tbsp fresh jalapeno, seeded and minced (optional)
1 pkg. cream cheese, softened and cut into cubes (250g)
1 cup mayonnaise
1 can black beans, rinsed well and drained (19 oz.)
1 cup freshly grated parmesan
1 cup grated mozzarella
¼ cup fresh cilantro, minced
Tortilla chips or pita triangles
Preheat oven to 375 F.
Heat a large skillet over medium high heat. Remove the sausage from its casing and add to the heated pan. Cook the sausage, breaking up the pieces with the back of a wooden spoon, until cooked through and no longer pink. Using a slotted spoon, remove the cooked sausage to a large bowl. In the same skillet add the diced onion and jalapeno and sauté over medium high heat until the onion starts to brown on the edges. Add to the bowl with the cooked sausage.
Add the cream cheese and mayonnaise, stirring until well combined.
Fold in the black beans, cheeses and cilantro.
Spoon the dip into a shallow oven-proof baking dish.
The dip can be prepared a day ahead to this point.
When ready to serve, warm the dip in a 375 F oven until it becomes bubbly and the top starts brown.
Serve with tortilla chips or pita triangles.
Recipe created by Christie Pollard for the Trialto Wine Group