Black Bean-Bacon Dip

We serve this appetizer at the restaurant with our Queso Blanco garnished with a zigzag of avocado sauce.

• 1 cup chopped yellow onions
• ½ lb. chopped bacon
• 2 – 15 oz. cans drained black beans (or follow favorite recipe)
• 1 TB. (or more if you want it spicier) chipotle puree*
• 2 TB. chile powder
• 2 tsp. ground cumin
• ½ cup brown sugar
• salt, to taste

Place onions and bacon on a sheet pan and smoke in a covered BBQ using mesquite wood chips at about 300 degrees (low temp) for 20-25 minutes.

Transfer onion-bacon mixture with fat to a sauté pan and sauté for 2 or 4 minutes.

After onion-bacon mixture is cooked, place in a food processor, add cooked or canned beans and remaining ingredients. Blend to a smooth consistency.

Heat dip and serve warm.

*Sold in cans at Hispanic markets.