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Black Bean Dip Recipe
|Guacamole||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Bacon slices||6 , coarsely chopped|
|Onion||1 Small, chopped|
|Chili powder||1⁄2 Teaspoon|
|Black beans||1 Can (10 oz), drained|
|Shredded jack cheese||1 Cup (16 tbs)|
|Red bell peppers||1 Small, stemmed, seeded and chopped|
|Yellow bell peppers||1 Small, stemmed, seeded and chopped|
|Thinly sliced green onion||1⁄4 Cup (4 tbs)|
|Sour cream||1⁄4 Cup (4 tbs)|
|Jicama/Fried tortilla chips, homemade / purchased||1 , peeled and cut into 2 inch wide sticks|
Serving size: Complete recipe
Calories 2000 Calories from Fat 535
% Daily Value*
Total Fat 61 g94.2%
Saturated Fat 30.8 g153.9%
Trans Fat 0 g
Cholesterol 139.9 mg
Sodium 1111.4 mg46.3%
Total Carbohydrates 276 g91.9%
Dietary Fiber 85.7 g342.8%
Sugars 31.5 g
Protein 100 g199.3%
Vitamin A 169% Vitamin C 963.4%
Calcium 137.6% Iron 116.9%
*Based on a 2000 Calorie diet
In an 8- to 10-inch frying pan, combine bacon, onion, and chili powder.
Cook over medium heat, stirring occasionally, until bacon is crisp (8 to 10 minutes).
Drain and discard fat.
In a large bowl, coarsely mash beans.
Stir in reserved liquid and add bacon mixture.
Spread into an 8-inch round on a large platter; top with guacamole.
Sprinkle with cheese; add bell peppers and green onions.
Garnish with a spoonful of sour cream and cilantro sprigs.
Tuck jicama slices around edge.