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.