Smoky Black Bean Dip
A rich and flavorful black bean dip made with crispy bacon, sautéed vegetables, and smoky chipotle chilies. Perfect for parties or gatherings, this dip combines creamy black beans with Mexican-inspired spices and is topped with sour cream, cilantro, and crispy bacon bits.
Ingredients
- •4 slices bacon
- •1 medium onion
- •1 small red bell pepper
- •½ teaspoon ground cumin
- •½ teaspoon dried oregano
- •2 cans black beans
- •1 teaspoon chipotle chilies
- •½ cup sour cream
- •2 tablespoons fresh cilantro
Cooking Instructions
- 1.
Cook bacon in heavy large skillet over medium heat until crisp, about 6 minutes. Drain on paper towels. Coarsely chop bacon. Pour off all but 1 tablespoon drippings from skillet. Add onion and bell pepper; sauté until onion is soft, about 6 minutes. Add cumin and oregano; sauté 1 minute. Add beans with their liquid and chipotles. Simmer over medium-low heat until slightly thickened, stirring occasionally, about 5 minutes.
18 min
- 2.
Transfer 1 cup bean mixture to processor. Blend until smooth. Stir blended mixture into remaining bean mixture. Season with salt and pepper. Transfer to bowl. Cover and refrigerate 2 hours. (Can be made 2 days ahead. Chill dip and bacon separately.)Stir half of bacon into dip. Top with sour cream. Sprinkle with cilantro and remaining bacon. Serve dip chilled or at room temperature.
120 min
- 3.
*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.