Layered Chorizo Black Bean Dip

Expect to bring home an empty plate when you serve this colorful layered Mexican dip. It gets a kick from the chorizo sausage and creamy goodness from hearty black bean soup.


32 servings


1 pound gluten-free bulk chorizo sausage*
1 (18 ounce) can hearty black bean soup (e.g. Progresso® Vegetable
1 (8 ounce) container gluten-free sour cream
1 cup gluten-free shredded Cheddar cheese (4 ounces)
3/4 cup diced red bell pepper
1/4 cup sliced green onions
70 gluten-free tortilla chips


Cook sausage in 10-inch skillet over medium-high heat 6 to 8 minutes, stirring occasionally and breaking up sausage with spoon, until sausage is thoroughly cooked. Drain well.

Meanwhile, place soup in food processor; cover and process until smooth. Add soup to sausage in skillet. Heat to boiling, stirring frequently. Reduce heat to medium-low; simmer uncovered 10 minutes or until thickened, stirring frequently. Spoon in thin layer over 12- or 13-inch serving plate.

Spoon sour cream over bean mixture, leaving about 1-inch border of beans around edge. Sprinkle with cheese, leaving border of sour cream showing. Sprinkle with bell pepper and green onion. Serve immediately. Serve with tortilla chips.

Estimated Time

Preparation/Total Time: 15 minutes

Additional Information

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutritional Information

Amount per serving: Calories 140 (Calories from Fat 90), Total Fat 10 g (Saturated Fat 4 g, Trans Fat 0 g), Cholesterol 190 mg; Sodium 270 mg; Total Carbohydrate 7 g (Dietary Fiber 0 g, Sugars 0 g), Protein 5 g; Exchanges: 1/2 Other Carbohydrate; 1/2 Very Lean Meat; 1/2 High-Fat Meat; 1 Fat; Carbohydrate Choices: 1/2

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