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Dip: Black Bean Dip With Guacamole

Source of Recipe

Sunset Magazine


Recipe Introduction

Black Bean Dip Serve this layered dip with jicama or tortilla chips.

List of Ingredients

Black Bean Dip
Serve this layered dip with jicama or tortilla chips.

1 2/3 cups Guacamole (recipe follows)
6 slices bacon, coarsely chopped
1 small onion, chopped
1/2 teaspoon chili powder
1 can (15 oz.) black beans, drained (reserve 1/3 cup of the liquid)
1 cup (4 oz.) shredded jack cheese
1 each small red and yellow bell peppers (or 2 or either), stemmed, seeded, and chopped
1/4 cup thinly sliced green onions (including tops)
Jicama, peeled ad cut into triangles (optional)
Sour cream, cilantro (coriander) sprigs, and jalapeno chiles (optional)

Prepare Guacamole:(recipe below) set aside.




Recipe

In an 8 to 10 inch frying pan, cook bacon, chopped onion and chili powder over medium heat, stirring occasionally, until bacon is crisp (about 8 minutes). Drain and discard fat. Let cool.

In a large bowl, coarsely mash beans. Stir in reserved liquid and bacon mixture. Mound in center of a large plate; top with Guacamole. Sprinkle with cheese, bell peppers, and green onions. If desired, arrange jicama around edge and garnish dip with sour cream, cilantro, and chiles.

Makes about 8 servings.

Guacamole

Be sure to choose ripe, buttery avocados for this popular dip.

2 large ripe avocados
2 to 3 tablespoons lemon or lime juice
1 clove garlic, minced or pressed
1 to 2 Tablespoons chopped cilantro (coriander)
2 to 4 canned green chiles, seeded and chopped
1 medium-sized tomato, peeled, seeded, and chopped
Minced jalapeno or serrano chiles (optional)
Salt
Cilantro (coriander) sprigs (optional)

Pit avocados and scoop out pulp; mash coarsely with a fork.
Stir in lemon juice, garlic, chopped cilantro, green chiles, and tomato.
Add jalapeno chiles to taste, if desired.
Season to taste with salt.
Spoon into a bowl. Garnish with cilantro sprigs, if desired.

Makes about 1-2/3 cups.