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"Boo"rrific Black Bean Dip with Chips

—Taste of Home Test Kitchen, Greendale, Wisconsin
12 ServingsPrep: 35 min. Bake: 10 min./batch

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

2 of 2

"Boo"rrific Black Bean Dip with Chips (continued)

Directions (continued)

  • 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.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.