BEAN AND BACON FIESTA DIP

This recipe was a prize-winner in the Pillsbury Bake-Off Contest in 2004.

8 slices bacon

1 can (16-oz) refried beans

1 can (4.5-oz) chopped green chiles, drained

1 cup frozen corn kernels

1 can black beans, drained, rinsed

1 jar Thick 'n' Chunky salsa

1 1/2 (6-oz) cups shredded Mexican cheese blend

Sour cream for garnish, if desired

Tortilla chips

Cook bacon until crisp, drain on a paper towel. Set 2 slices aside and crumble the remaining 6 slices.

Spray an 8-inch square microwaveable dish with cooking spray. In a medium bowl, mix refried beans, chiles, and bacon together. Spread evenly in the dish. Sprinkle the corn and black beans over the refried bean mixture. Pour the salsa over the top. Sprinkle the cheese over the salsa. Crumble the remaining 2 slices of bacon over the cheese.

Microwave, uncovered, on High 10 to 15 minutes or until cheese is bubbly and mixture is thoroughly heated. Garnish with spoonfuls of sour cream, if desired.  Serve dip warm with the tortilla chips. 

Yield: approximately 20 servings

Betty Crocker photo of this recipe