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This south of the border style bean dip can be made quite calorie friendly if you use no-fat vegetarian refried beans and low fat cheese without losing any flavor. This bean dip with chorizo keeps well in a small crockpot warm for dipping with frito scoops or tortilla chips.
1/2 yellow or white onion, chopped fine
1 Tbsp oleo/marg/oil
3 jalapeno peppers, seeded and chopped fine
1 Can refried beans
1-2 links of chorizo sausage (depending on size, about 3-4 oz total)
½ C cheese, shredded (jack, queso or cheddar)
½ C salsa
In a small saucepan, crumble the sausage finely and cook completely, place on paper towels to drain. Drain the saucepan; melt the oleo and put the onion and jalapeno peppers in to cook for approximately 3 minutes, until the onion is soft. In a bowl, combine all ingredients and mix well. Microwave on 70% power until all the cheese is melted and the dip is warmed throughout. Serve warm or at room temperature. If the texture is too thick, thin with additional salsa or water.
