I love a spicy bean dip. Served up with a big ole bowl of warmed tortilla chips. Melted cheese, refried beans, spicy sausage, and lots of heat. I made this Mexican bean dip on the Char-Broil Big Easy in no time at all. You can make it in your oven too, just as easily.
This dip is not shy on heat. You can tone it back by using regular chorizo instead of hot (or substitute ground beef or sausage) and skipping the jalapenos.
Disposable mini meatloaf pans are great for cooking up dishes like this dip on the Big Easy. You can fit 4 of them on the cooker at once if you use the Big Easy Bunk Bed basket.
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Mexican Bean Dip on the Char-Broil Big Easy
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 -12 servings
- 1 pound hot Mexican chorizo sausage
- 1/2 medium red onion chopped
- 1 clove garlic minced
- 1 6 ounce can refried beans
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 3 disposable mini meatloaf pans if cooking in the oven use a 9" x 9" baking dish
- 3 jalapeno peppers seeded and chopped
- 1/4 cup taco or hot sauce
- 1/2 pound shredded cheese I used a combination of taco and Mexican cheese
- Black olives sliced
- Green onion sliced
- Tortilla chips warmed
Crumble the sausage into a large skillet over medium-high heat. Cook until almost done.
Add the onion and garlic and continue cooking until the meat is done.
Stir in the beans, cumin and oregano. Remove from heat.
Fire up your Big Easy (or preheat your oven to 350 F if cooking in the oven).
Divide the meat mixture between the pans.
Divide the hot jalapenos and taco sauce between the pans.
Place into the Big Easy or oven and cook for 10 minutes.
Add cheese to the tops of the dips and cook for another 10-15 minutes or until hot and bubbly.
Top with olives and green onion and serve with warm tortilla chips.
This is a slight variation on my used-to-be-favorite wing dipping sauce. Now I love them both. The other version has a little kick thanks to Cholula hot sauce. This recipe for blue cheese dip is creamier and more blue cheesy, with a little green onion bite. It also works great on more than just chicken wings.
Unlike some recipes for blue cheese dip, this one does not include lemon juice. Lemon juice can break down the sour cream so you have to use the dip that day. This version will last for a while in the fridge, so no need to rush!
I made a big ole batch of this crazy good dip and served it with some homemade Buffalo Wild Wings teriyaki chicken wings and a basket of deep fried jalapeno bottle caps.
There were no leftovers.
Blue Cheese Dip
A fantastic dip for everything from chicken wings to deep fried jalapeno bottle caps.
Prep Time 1 hour
Total Time 1 hour
Servings 1 1/2 cups
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/2 cup 2 ounces crumbled blue cheese (or gorgonzola)
- 1/2 cup finely chopped green onions white and light green parts only
Whisk together the sour cream, mayo, salt and pepper until smooth.
Gently fold in the blue cheese and green onions.
Refrigerate at least one hour before serving.
Like just about everyone, I’m a big fan of Sriracha sauce. And I’m a big fan of tortilla chips. I used to be borderline addicted to habanero-flavored Doritos, but sadly, they were removed from the market. They were darned hot. Seriously hot. Now, Sriracha isn’t as hot as habaneros, but it still has some kick. It’s a nice kick, not the kind that leaves you curled up on the floor in agony. Not even close. I was jonesin’ for some kickin’ hot tortilla chips and a dip. So I developed Sriracharitos with dip.
Sriracharitos have that great Sriracha flavor, all on a crunchy tortilla chip. The dip has a generous amount of dill, so it actually seems cool. It’s a great contrast to the heat. You can serve it with any kind of chip.
I found J&Ds Sriracha rub in the spice section of my grocery store. You can also substitute Weber’s Sriracha rub. Either way, you’ll love a big plate of Sriracharitos with a big bowl of dip!
Sriracharitos with Dip
The dip makes enough for a good sized bag of tortilla chips.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
For the Sriracharitos (Sriracha tortilla chips)
For the Sriracha dip
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons rice vinegar
- 1 tablespoon or more, to taste Sriracha
- 2 teaspoons dried dill
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
For the Sriracharitos
Preheat oven to 400 F.
Place chips onto a large baking sheet.
Spray the chips with a bit of oil or non-stick spray. Sprinkle with the Sriracha seasoning.
Turn the chips over and spray and season the other side.
Place the chips into the oven for 5-10 minutes.
Let cool just slightly before serving with the dip.