Black Bean Dip
August 2, 2024
From the original The Best of Byerly’s cookbook! A quick and tasty layered bean dip made with colorful peppers, crispy bacon and all your favorite Mexican toppings. Pairs well with your favorite crisp Mexican lager.
SERVINGS
10-15
PREP TIME
20 min
COOK TIME
10 min
Ingredients
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18-ounce package bacon, coarsely chopped
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1small onion, chopped (about 1/2 cup)
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215-ounce cans black beans, drained
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1tablespoon chili powder
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1teaspoon red pepper sauce
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1package L&B Fresh Guacamole (can substitute 1 fresh avocado mashed with lime juice and salt)
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1/4cup reduced fat sour cream
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1/2cup chopped red bell pepper
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1/2cup chopped yellow bell pepper
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1/4cup thinly sliced green onions, including some tops
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4ounces Colby Jack cheese, shredded (1 cup)
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1tablespoon snipped fresh cilantro
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L&B Tortilla Chips, for serving
Directions
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1
In a large skillet, fry bacon until crisp; remove from pan and drain, reserving drippings.
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2
Return 2 teaspoons bacon drippings to skillet; add onion and sauté until tender.
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3
In medium bowl, mash beans; stir in bacon, onion, chili powder and red pepper sauce.
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4
Spoon bean mixture into a medium glass casserole dish. Top with guacamole and sour cream.
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5
Sprinkle with bell peppers, green onions, cheese and cilantro. Serve with tortilla chips.