16 June 2013

{recipe} spicy black bean dip with bacon

It's Father's Day, so I could write about my awesome dad, my amazing husband, my stellar grandpa. Because they're all fantastic. But instead, I'm writing about bean dip. Here's the thing, I can't think of a single man that wouldn't swoon over this. Unless they're vegetarian, but that'd be suspect.

This is man food. It's okay if you like it, too, because if I'm being honest, I could lick the bowl clean. So make it for one of the men in your life, sit down, and enjoy it together.
They'll thank you for it.




spicy black bean bacon dip
I found the base for this recipe here, and tweaked it just a little.

5 strips of bacon, fried and crumbled
1 16 ounce can refried black beans
1 10 ounce can original Rotel
4 ounces cream cheese
2 teaspoons ground cumin
1 cup shredded cheddar


Once your bacon is fried, set aside and drain the pan. Do not clean it.
You want at least a little bit of the bacon fat in there. Sorry, not sorry. It's delicious.
Add in beans, rotel, cream cheese and cumin. Stir over low heat until everything is well blended. The original recipe said to drain the rotel, but I didn't and I think it's better that way. Add in half of the cheese and stir gently until melted.
Transfer the dip to a pie plate, sprinkle with remaining cheese and crumbled bacon.
Serve warm with tortilla chips and enjoy!



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