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3 cups
Easy
By Ivy Manning
Published 2013
Every cook needs a great spicy bean dip in his or her repertoire, and this is mine. I start with canned black beans, give them a kick with chipotle chiles, and make the otherwise guilt-free dip “molten” by adding a layer of queso blanco (a mild Mexican melting cheese), with a smattering of sautéed chorizo sausage on the top. The resulting dip is a fiesta of textures and flavors, with just enough warm gooey cheese to qualify it as comfort food at its best. This dip begs to be attacked
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