Recipe by Chef Joey Z.
I love bean dips and came up with this one last night for our movie evening at home. It turned out very tasty and we gobbled it up! The time I included for cooking is for the sauteing, not the reheating in the microwave.
- 4 garlic cloves, minced
- 1⁄2 mild onion, chopped fine
- 5 pieces of lean turkey bacon (cut small)
- 1 (15 ounce) can great northern beans
- 1 (15 ounce) can kidney beans (or your choice)
- 1⁄2 tablespoon apple cider vinegar
- 1⁄2 tablespoon balsamic vinegar
- 1 (16 ounce) package frozen corn (thawed)
- 1 (8 ounce) package jalapeno jack cheese (non-dairy)
- 1 (7 ounce) package tortilla chips
- 1 (16 ounce) bottle salsa (optional)
Directions See How It's Made
- Saute the onion for a few minutes. Then add the chopped bacon and cook for a few more minutes. Add the garlic and saute for a few more minutes.
- Add the beans to a large bowl and mash them with the vinegar. This supposedly degases the beans. I found it did work.
- Once the beans are mashed add back some of the liquid from the beans. Try adding a little at a time until you get a nice consistency. Don't over mash the beans.
- Add in the cooked bacon/onion/garlic mixture and mix it up well.
- In the bottom of a microwave safe dish layer some tortilla chips on the bottom and pour some of the bean/onion/bacon dip over the chips. Then shred some of the cheese on top.
- Repeat the layers and top with cheese. You can also add a little salsa between the layers if you like.
- Place in the microwave and place a loose fitting cover over top but not touching the food.
- Set to reheat. When the dish is heated through it's ready.
- Bon Appetite!