Hot Zebra Striped Black Bean Skillet Dip

Melanie B.'s Note:

Many years ago, my husband and I concocted this recipe (after many tries) because we liked this skillet dip thing at a local chain restaurant. It is great for an appetizer at a dinner party, at a tailgate party...anywhere that you can heat up a skillet - preferably cast iron - but any type will do...and you can tweak to make it as spicy or mild as you prefer.

• Total Time: 10 mins
• Prep Time: 5 mins
• Cook Time: 5 mins

Ingredients:

Servings: 6

• 1 (15 ounce) can black beans , drained & rinsed
• ½ cup red onion , diced
• 2 garlic cloves , minced
• 1 teaspoon ground cumin
• ¼ sour cream
• ¼ cup monterey jack cheese , shredded
• ¼ cup sharp cheddar cheese , shredded
• ½ teaspoon oregano
• 1 teaspoon adobo sauce , from can of chipotle chilis in adobo sauce
• 2 bacon , slices crumbled
• 1 roma tomato , seeded and diced
• 1 jalapeno pepper , seeded, and diced
• 1 tablespoon extra virgin olive oil
• 2 tablespoons cilantro , freshly chopped
• ¼ cup red bell pepper , roasted
• salt
• pepper

Directions:

1. Place beans, onion, garlic, sour cream, spices, bacon, bell pepper, and adobo sauce in a food processor (or blender). Season to taste with salt and pepper.
2. Heat oil in a medium sized skillet over medium heat. Add bean mixture and cook for 3-4 minutes. Once bubbling, remove from heat. Add cheese, tomatoes, and cilantro in strips across the top of the bean mixture on the skillet.
3. Serve with your favorite tortillas or chips.