Ingredients :
Makes 4 cups

  • 4 Bacon Slices (I use Turkey Bacon)
  • ½ cup Onion, chopped
  • 1 cup Red Bell Pepper, chopped, seeded
  • ½ tsp Cumin, ground
  • ½ tsp Oregano, dried
  • 2 15-oz cans black beans, undrained
  • 1 tsp chopped, seeded chipotle chilies (adobo)

Garnish with:

  • ½ cup Greek Yogurt
  • 2 Tbsp Cilantro, fresh, chopped

Use this bean dip for a snack with good quality tortilla chip or mix in with the chicken for a delicious chicken taco recipe


  1. Cook bacon. Drain all but 1 Tbsp drippings from skillet. (If you used Turkey Bacon and there is no grease, use 1 Tbsp Olive Oil to cook the veggies) Chop bacon and set aside
  2. Add Onion, Bell Pepper to bacon grease and cook until onion is soft (about 5 minutes)
  3. Add beans with their liquid, Cumin, Oregano, and Chipotles. Simmer over medium-low heat until slightly thickened, stirring occasionally, about 5 minutes.
  4. Transfer 2/3 of the bean mixture to a processor. Blend until smooth. Put the blended mixture back into the pan. Add bacon.
  5. Cover and refrigerate for 2 hours. Taste before serving and add salt and pepper, if needed. I didn’t think it needed the extra seasoning!
  6. Top with the Greek Yogurt and Cilantro and serve. Can be served at room temperature, if desired.