"Boo"rrific Black Bean Dip with Chips Recipe

"Boo"rrific Black Bean Dip with Chips Recipe photo by Taste of Home

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—Taste of Home Test Kitchen, Greendale, Wisconsin

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"Boo"rrific Black Bean Dip with Chips Recipe

Prep: 35 min. Bake: 10 min./batch

Yield: 12 Servings

35 10 45

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

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.
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.
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.

Nutritional Facts 1 serving (1/4 cup) equals 190 calories, 7 g fat (2 g saturated fat), 5 mg cholesterol, 509 mg sodium, 26 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as "Boo"rrific Black Bean Dip with Chips in Backyard Living September/October 2006, p33