Bean & Bacon Dip

Bean & Bacon Dip

Metric Ingredient Imperial 8 slices bacon 8 1 can refried beans (16 oz / 500 g) 1 1 can green chilies, drained & chopped (4 oz / 115 g) 1 250 ml frozen corn kernels, thawed & drained 1 cup 1 can black beans, drained & rinsed (16 oz / 500 g) 1 500 ml thick salsa 2 cup 375 ml cheddar cheese or cheese blend, shredded 1 1/2 cup - tortilla chips -

In a small skillet; cook bacon until crisp.  Drain on paper towels.  Crumble 6 slices of bacon reserving the other 2. In a medium bowl; mix refried beans, green chilies and crumbled bacon.  Spread mixture evenly into 8 inch (20.5 cm) lightly greased baking dish.  Sprinkle corn kernels and black beans evenly over refried bean mixture.  Pour salsa over top.  Sprinkle cheese over salsa.  Crumble remaining 2 slices of bacon and sprinkle over cheese. Bake in preheated 350 F (180 C) oven for 30 to 45 minutes or until cheese is bubbly and mixture is heated through.  Serve warm dip with tortilla chips. Servings: 12

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