Ingredients
1 pound ground Chorizo
47 oz Refried Beans (a 31 oz can and a 16 oz can)
26 oz can of Pickled Jalapeno Peppers, halved and deseeded (a portion of leftover blend will be used for salsa)
Preparation
Preheat 360 Cookware 4 Quart Stock Pot on medium heat for 3 - 5 minutes.
Place chorizo in stock pot and brown uncovered.
Add refried beans and place the 360 Cookware 4 Quart on the Slow Cooker Base on setting #2. Stir, cover and let warm.
Blend the jalapenos in a blender to almost a liquified state.
Add jalapeno blend to dip in small increments to taste.
Once the dip is at your desired taste and heat level, place the base on setting #1 to keep warm
