Black Bean & Bacon Dip
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.
The Best of Byerly’s cookbook
The Best of Byerly’s cookbook
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Black Bean & Bacon Dip
Prep Time20 Minutes
Servings10
Cook Time10 Minutes
Ingredients
8 ounces bacon, coarsely chopped
1 small onion, chopped (about 1/2 cup)
2 - 15-ounce cans black beans, drained
1 tablespoon chili powder
1 teaspoon red pepper sauce
1 package L&B Fresh Guacamole (can substitute 1 fresh avocado mashed with lime juice and salt)
1/4 cup reduced fat sour cream
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1/4 cup thinly sliced green onions, including some tops
1 cup shredded Colby Jack cheese
1 tablespoon snipped fresh cilantro
L&B Tortilla Chips, for serving
Directions
- In a large skillet, fry bacon until crisp; remove from pan and drain, reserving drippings.
- Return 2 teaspoons bacon drippings to skillet; add onion and sauté until tender.
- In medium bowl, mash beans; stir in bacon, onion, chili powder and red pepper sauce.
- Spoon bean mixture into a medium glass casserole dish. Top with guacamole and sour cream.
- Sprinkle with bell peppers, green onions, cheese and cilantro.
- Serve with tortilla chips.
20 minutes
Prep Time
10 minutes
Cook Time
10
Servings
Directions
- In a large skillet, fry bacon until crisp; remove from pan and drain, reserving drippings.
- Return 2 teaspoons bacon drippings to skillet; add onion and sauté until tender.
- In medium bowl, mash beans; stir in bacon, onion, chili powder and red pepper sauce.
- Spoon bean mixture into a medium glass casserole dish. Top with guacamole and sour cream.
- Sprinkle with bell peppers, green onions, cheese and cilantro.
- Serve with tortilla chips.