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Black Bean Dip

Mexican.Chef's picture
  Guacamole 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
  Bacon slices 6 , coarsely chopped
  Onion 1 Small, chopped
  Chili powder 1⁄2 Teaspoon
  Black beans 1 Can (10 oz), drained
  Shredded jack cheese 1 Cup (16 tbs)
  Red bell peppers 1 Small, stemmed, seeded and chopped
  Yellow bell peppers 1 Small, stemmed, seeded and chopped
  Thinly sliced green onion 1⁄4 Cup (4 tbs)
  Sour cream 1⁄4 Cup (4 tbs)
  Cilantro sprig 6
  Jicama/Fried tortilla chips, homemade / purchased 1 , peeled and cut into 2 inch wide sticks

Prepare Guacamole; set aside.
In an 8- to 10-inch frying pan, combine bacon, onion, and chili powder.
Cook over medium heat, stirring occasionally, until bacon is crisp (8 to 10 minutes).
Drain and discard fat.
Let cool.
In a large bowl, coarsely mash beans.
Stir in reserved liquid and add bacon mixture.
Spread into an 8-inch round on a large platter; top with guacamole.
Sprinkle with cheese; add bell peppers and green onions.
Garnish with a spoonful of sour cream and cilantro sprigs.
Tuck jicama slices around edge.

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