Home > White Cheddar Chorizo Bean Dip

White Cheddar Chorizo Bean Dip

Yield: 28 / 4oz servings
INGREDIENTS	Ounces	Standard
Plugra® European Style Unsalted Butter #141343	4	2/3 Cup
Chorizo – spicy	18	2 Cup
Black Beans – rinsed and drained	8	½ Cup
Tomato – Stewed and diced	8	2/3 Cup
AP Flour	2	4 Tbsp
Milk – 2%	32	4 Cups
Savoldi White Cheddar Shred #100790	16	4 Cups
La Vaquita® Oaxaca Shredded Melting Cheese #140720	16	4 Cups
Salt – Sea, fine	0.04	1 tsp
Pepper – white, fine ground	0.02	2 tsp
Garlic- granulated, dried	0.30	1 Tbsp
Onion – fresh, red, diced, fine	4	½ Cup
Cilantro- fresh. minced for garnish

Separately sauté the Chorizo until cooked through, drain off any remaining fats/liquid, reserve the meat for later. Drain cooked black beans and rinse from juices and stewed chopped tomatoes set aside both for later.
In a 10 Qt. double boiler melt the butter and flour to form a roux, then add in the milk, granulated garlic, salt, and pepper. Bring to a simmer, then add the White Cheddar and Oaxaca cheese stirring until all is melted.
With a handheld beurre mixer blend until a smooth consistency is achieved, then deposit in the reserved chorizo, black beans, tomato and red onion.
Bring the sauce up to a slow simmer and then remove from stove to set up, hold in steam table or soup warmer for service and garnish with fresh minced cilantro.

Get the latest news impacting the food and beverage industry