Black Bean and Chorizo Dip

Here we are with 2 hours till kickoff from the second NFL playoff game today. By now you're probably working-up quite the appetite from sitting so much and watching the boob-tube. Don't worry this is normal, remain calm. I am posting just what you need to eat. Not that you are going to pull yourself away to make this concoction, I just wanted to show you an example of what a great game-day snack looks like. This is the perfect bean dip in every way. Lots of cheese and it utilizes one of my favorite sausages, Chorizo. It takes about an hour to make, so maybe you can still whip it up in time. If not, perhaps you can convince someone else in the house to. The only thing you have to be careful of is not eating the whole thing in one sitting.

Ingredients

• 1 tablespoon olive oil
• 1/2 cup diced Spanish chorizo, casings removed (about 1 and 1/2 links)
• Cooking spray
• 1 1/2 cups chopped onion
• 1 jalapeño pepper, sliced
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground red pepper
• 5 garlic cloves, minced
• 3/4 cup fat-free, low-sodium chicken broth
• 2 (15-ounce) cans black beans, rinsed and drained
• 1 cup chopped seeded tomato
• 3/4 cup shredded Mexican-blend cheese
• 1/4 cup thinly sliced green onions

Directions

1. Preheat oven to 425°.
2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chorizo; sauté for 2 minutes. Remove chorizo from pan; place into a bowl lined with paper towels to drain. 
3. Add onion and jalapeño to same pan; sauté 4 minutes, stirring occasionally. Add salt, cumin, red pepper, and garlic; sauté 1 minute, stirring constantly. 
4. Stir in broth and beans; bring to a boil. Cook 5 minutes. 
5. Transfer to large bowl and mash with a fork. 
6. Spoon bean mixture into an 8-inch square baking dish coated with cooking spray.
7. Top with chorizo, tomato, and cheese. 
8. Bake at 425° for 30 minutes or until lightly browned. 
9. Top with green onions.