Southwestern Black Bean Dip
July 15, 2024
We can’t get enough of this recipe — it’s got weeknight-easy prep with big weekend vibes. We make it with earthy black beans, crisp bell peppers, creamy L&B Guacamole and fresh green onions. Tabasco sauce and chili powder give it a Goldilocks amount of heat, and crispy bacon adds an irresistible bite. Grab a bag of tortilla chips and settle in. Things are about to get delicious!
SERVINGS
10-15
PREP TIME
15 min
COOK TIME
20 min
Ingredients
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8ounces bacon, coarsely chopped
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1small onion, chopped (1/2 cup)
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215-ounce cans seasoned black beans, drained
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1tablespoon chili powder
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1teaspoon Tabasco sauce
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6ounces L&B Fresh Guacamole
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1/4cup light 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 chopped cilantro
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Blue and white corn tortilla chips, for serving
Directions
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1
In a large skillet over medium high heat, fry bacon until crispy. Drain the bacon, reserving the drippings in a bowl.
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2
Return two teaspoons of bacon drippings to the skillet. Add the onion and sauté until tender, 5-7 minutes.
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3
In a medium bowl, mash the beans. Stir in the bacon, onion, chili powder and Tabasco.
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4
Mound the bean mixture in the center of a 9-inch quiche pan or serving platter. Spoon the guacamole and sour cream on top. Sprinkle the bell peppers, green onions, cheese and cilantro on top. Serve with tortilla chips.
This recipe is brought to you by The Best of Byerly’s cookbook. Originally printed in 1985 with hundreds of popular recipes, the cookbook includes all types of foods, tastes and cooking styles. If you love this recipe, check out the entire cookbook!