ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chorizo-and-White Bean Dip

Photo: Buff Strickland; Styling: Olga Naiman
Prep time 5 mins
Cook time 5 mins
Total time 10 mins
Yield Makes 2 1/2 cups
Chorizo is a highly flavored sausage made with lots of paprika and spicy seasonings. Cured varieties are firm, and are sliced or chopped. Fresh chorizo is soft, and crumbles when cooked. Use either variety in this recipe.

Ingredients

  • 7 tablespoons olive oil, divided
  • 1 (4-ounce) link spicy chorizo, casing removed and crumbled or chopped
  • 2 (15.5-ounce cans) cannellini beans, rinsed and drained
  • 4 tablespoons fresh lemon juice
  • 4 garlic cloves, coarsely chopped
  • 1/2 cup lightly packed fresh parsley leaves
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • Sliced fresh vegetables
  • Flatbread crackers

How to Make It

  1. Heat 3 tablespoons olive oil in a skillet over medium-high heat. Add chorizo, and sauté 3 minutes or until golden brown and crisp. Set aside to drain on paper towels.

  2. Place remaining 1/4 cup olive oil and remaining ingredients in a food processor; pulse until mixture is coarsely chopped. Transfer to a serving bowl, and sprinkle with chorizo. Serve with sliced vegetables or crackers.