Boo rrific Black Bean Dip with Chips |
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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Ingredients:
9 flour tortillas (7 inches) |
2-1/4 teaspoons taco seasoning |
4 bacon strips, diced |
1/4 cup each chopped onion, sweet red and green pepper |
2 garlic cloves, minced |
2 cans (15 ounces each) black beans, rinsed and drained, divided |
2/3 cup picante sauce |
2 tablespoons lime juice |
2 teaspoons minced chipotle pepper in adobo sauce |
1 teaspoon ground cumin |
1/2 teaspoon salt |
2 tablespoons minced fresh cilantro |
Directions:
1. Cut tortillas with a 3-in. ghost-shaped cookie cutter. Place on baking sheets coated with cooking spray. Spritz tortillas with cooking spray; sprinkle with taco seasoning. Bake at 350° for 8-10 minutes or until edges just begin to brown. Remove to wire racks to cool.
2. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 teaspoons drippings. In the drippings, saute onion and peppers until tender. Add garlic; saute 1 minute longer.
3. Add one can of beans and mash. Add the picante sauce, lime juice, chipotle peppers, cumin, salt and remaining beans; heat through. Stir in bacon and cilantro. Serve with ghost chips. Yield: 3 cups dip and 3 dozen chips.
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