Chorizo Bean Dip
Author: Kirsten | My Kitchen in the Rockies
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
  • 1 16 ounce can of refried beans
  • ½ pound ground pork
  • 1 small yellow onion, diced small
  • 2 cloves fresh garlic, minced
  • 1 Tablespoon Ancho chile powder
  • 2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon Mexican oregano
  • 1 Tablespoon red wine vinegar
  • ¼ to ½ cup (62.5 -125 ml) chicken broth
  • Sea salt
  • Fresh black pepper
  • 2 scallions, minced
  1. In a larger pan over medium high heat sauté the onions for about 4 minutes.
  2. Add the garlic and cook for another minute.
  3. Add the ground pork and cook until done.
  4. Stir in the chile, cumin and coriander. Cook for another 2 minutes.
  5. Gently mix in the beans.
  6. Add some broth to the consistency of your liking (I didn't add any).
  7. Season with pepper and salt.
  8. Transfer the dip into an appetizer bowl and garnish with scallions.
  9. Serve with tortilla chips.
I didn't have ground pork on hand and substituted it with spicy chorizo (Mulay's brand) which worked really well. I therefore omitted the cumin, Ancho chile and coriander.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at