From Betty's Soul Food Collection... Savor a warm bean and bacon dip that's ready in about 30 minutes.
can (16 oz) Old El Paso™ refried beans
can (4.5 oz) Old El Paso™ chopped green chiles, drained
cup Green Giant™ Steamers™ Niblets® frozen corn, thawed, drained
can (15 oz) Progresso™ black beans, drained, rinsed
jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
cups shredded Mexican cheese blend (6 oz)
Sour cream, if desired
Cook bacon until crisp; drain on paper towels. Set 2 slices of bacon aside; crumble remaining 6 slices.
Spray 8-inch square (2-quart) microwavable dish with cooking spray. In medium bowl, mix refried beans, green chiles and crumbled bacon. Spread mixture evenly in dish. Sprinkle frozen corn and black beans evenly over refried bean mixture. Pour salsa over top. Sprinkle cheese over salsa. Crumble remaining 2 slices of bacon; sprinkle over cheese.
Microwave uncovered on High 10 to 15 minutes or until cheese is bubbly and mixture is thoroughly heated. Garnish with spoonfuls of sour cream. Serve warm dip with tortilla chips.
This prize-winning recipe was created by Madeleine Bergquist of Syracuse, New York, for a national recipe contest.
Eight slices precooked bacon from a 2.1-ounce package, chopped, can be substituted for the cooked bacon.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.