Layered Chorizo Black Bean Dip

 

1

lb gluten-free bulk chorizo sausage*

1

can (18 oz) Progresso® Vegetable Classics hearty black bean soup

1

container (8 oz) gluten-free sour cream

1

cup gluten-free shredded Cheddar cheese (4 oz)

3/4

cup diced red bell pepper

1/4

cup sliced green onions

70

gluten-free tortilla chips

• 1 Cook sausage in 10-inch skillet over medium-high heat 6 to 8 minutes, stirring occasionally and breaking up sausage with spoon, until sausage is thoroughly cooked. Drain well.
• 2 Meanwhile, place soup in food processor; cover and process until smooth. Add soup to sausage in skillet. Heat to boiling, stirring frequently. Reduce heat to medium-low; simmer uncovered 10 minutes or until thickened, stirring frequently. Spoon in thin layer over 12- or 13-inch serving plate.
• 3 Spoon sour cream over bean mixture, leaving about 1-inch border of beans around edge. Sprinkle with cheese, leaving border of sour cream showing. Sprinkle with bell pepper and green onion. Serve immediately. Serve with tortilla chips.