Bacon and Bean Dip
It’s time to take your Mexican dip up a notch with bacon!
Ingredients
- 8 slices Indiana Kitchen thick-cut bacon
- 1 16 oz can refried beans
- 1 4.5oz can chopped green chilies drained
- 1 cup frozen corn
- 1 15 oz can black beans drained and rinsed
- 1 16 oz jar salsa
- 6 oz (1.5 cups) shredded Mexican cheese blend
- sour cream (to taste)
- tortilla chips
Servings:
Instructions
- Cook bacon until crisp. Set aside to drain on paper towel. Set 2 slices of bacon aside; crumble remaining 6 slices.
- Spray a 8-inch square (2-quart) microwavable dish with cooking spray.
- In medium bowl, mix refried beans, green chilies and crumbled bacon. Spread mixture evenly in sprayed dish. Sprinkle frozen corn and black beans evenly over refried bean mixture.
- Pour salsa on top followed with cheese. Crumble the remaining 2 slices of bacon over cheese.
- Microwave on High for 10 to 15 minutes or until cheese is bubbly and mixture is thoroughly heated.
- Garnish with heaping spoonfuls of sour cream. Serve warm dip with tortilla chips.
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