Starters, Snacks, Light Meals

Serves 8 as an appetizer

• 6 ounces Mexican chorizo sausage, removed from casing
• 1 jar (25 ounces) Frontera Black Bean Chili Starter
• 1 cup Bohemia beer
• 3 ounces cream cheese
• 3 ounces (about 1 cup) shredded Cheddar cheese

1. Brown the chorizo in a medium-sized nonstick skillet over medium-high heat until fully cooked, about 6 minutes. Drain off excess fat.
2. Stir in the chili starter and beer to combine well. Heat to a simmer. Add the cream cheese and cheddar cheese, stirring constantly until all the cheese is melted and fully incorporated.
3. Serve hot with tortilla chips.

Notes: Keep this dip warm by serving it in a fondue pot or small slow-cooker. The dip can be made one day ahead and reheated in the microwave oven.