"Boo"rrific Black Bean Dip with Chips Recipe

5 1 1
"Boo"rrific Black Bean Dip with Chips Recipe
"Boo"rrific Black Bean Dip with Chips Recipe photo by Taste of Home
Publisher Photo

"Boo"rrific Black Bean Dip with Chips Recipe

Read Reviews
5 1 1
Publisher Photo
—Taste of Home Test Kitchen, Greendale, Wisconsin
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Bake: 10 min./batch
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Bake: 10 min./batch

Ingredients

  • 9 flour tortillas (7 inches)
  • 2-1/4 teaspoons taco seasoning
  • 4 Jones Dairy Farm Dry-Aged 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.
Originally published as "Boo"rrific Black Bean Dip with Chips in Backyard Living September/October 2006, p33

Nutritional Facts

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

  • 9 flour tortillas (7 inches)
  • 2-1/4 teaspoons taco seasoning
  • 4 Jones Dairy Farm Dry-Aged 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
  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.
Originally published as "Boo"rrific Black Bean Dip with Chips in Backyard Living September/October 2006, p33

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Kinziepie User ID: 2657650 145310
Reviewed Nov. 15, 2009

"I made this for a bunko party and everyone liked it, along with the pumpkin cookie dip too. I am making both for the day before Thanksgv. this year."

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