Southwestern Black Bean Dip
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!
10 to 15 servings
Preparation time: 15 minutes
Cook time: 20 minutes
8 ounces bacon, coarsely chopped
1 small onion, chopped (½ cup)
2 15-ounce cans seasoned black beans, drained
1 tablespoon chili powder
1 teaspoon Tabasco sauce
6 ounces L&B Fresh Guacamole
¼ cup light sour cream
½ cup chopped red bell pepper
½ cup chopped yellow bell pepper
¼ cup thinly sliced green onions, including some tops
4 ounces Colby Jack cheese, shredded (1 cup)
1 tablespoon chopped cilantro
Blue and white corn tortilla chips, for serving
- In a large skillet over medium high heat, fry bacon until crispy. Drain the bacon, reserving the drippings in a bowl.
- Return two teaspoons of bacon drippings to the skillet. Add the onion and sauté until tender, 5-7 minutes.
- In a medium bowl, mash the beans. Stir in the bacon, onion, chili powder and Tabasco.
- 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!