Description
This ain’t no canned dip y’all! You get the hint of crispy bacon, smoky salsa, creamy refried beans and cheese! Yeehaw! It’s so quick ‘n easy as well!
This bean dip is guaranteed ta make ya do the Texas Two-Step!
Ingredients
- 4 slices Thick Bacon
- 3 cans (16 Oz. Size) Refried Beans
- Salt And Pepper, As Needed
- Garlic Powder, Generous Amount As Needed
- ⅛ teaspoons Ground Cumin
- 8 ounces, weight Cream Cheese, Softened
- ½ jars (15 Oz. Size) Pace Honey Chipotle Salsa, Nice ‘n Smoky Flavor
- ¼ cups Onion, Diced
- 2 Tablespoons Nacho Sliced Pickled Peppers, Chopped (optional)
- 1 Tablespoon Nacho Sliced Pickled Peppers Liquid (optional)
- 8 ounces, weight Grated Sharp Cheese
Preparation
Cook bacon and drain bacon fat from skillet. Do not wipe out that skillet! You want that bacon flavor and those crispy bits. Crumble bacon and set aside.
Over medium heat, add beans and stir well. Lightly sprinkle with salt, pepper, garlic powder, and cumin. When bubbling, stir in softened cream cheese. Stir consistenty until melted and combined.
Add salsa, crumbled bacon and diced onion. If you want a spicy kick, add nacho peppers and their liquid.
Stir everything well and turn heat off. Now comes the fun part! Grab your favorite chips for bean dip and give it a whirl. At this point you’re mostly just going to be checkin’ for spice. Need more salsa? Need more diced nacho peppers (if using)? The seasoning should be right on.
Place enough grated cheese in the bottom of a medium-sized bowl to cover. Carefully pour or scrape in the bean mixture on top. Sprinkle remaining cheese on top.
We think it is best to cool a bit (almost to room temperature) and let all the cheese melt and become gooey before serving. It is great hot, at room temperature, or cold! After it’s been in the fridge overnight, it seems ever better! Enjoy!
