Southwestern Black Bean Dip

Southwestern Black Bean Dip

Southwestern Black Bean Dip


12 servings


  • 8 ounces bacon, coarsely chopped
  • 1 small onion, chopped (½ cup)
  • 2 15ounce 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


  1. In a large skillet over medium high heat, fry bacon until crispy. Drain the bacon, reserving the drippings in a bowl. 

  2. Return two teaspoons of bacon drippings to the skillet. Add the onion and sauté until tender, 5-7 minutes.

  3. In a medium bowl, mash the beans. Stir in the bacon, onion, chili powder and Tabasco.

  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.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.