Hot Zebra Striped Black Bean Skillet Dip

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.

• Ready In: 10 mins
• Serves: 6-8

Ingredients

• 1 (15 ounce) can black beans, drained & rinsed
• 1⁄2 cup red onion, diced
• 2  garlic cloves, minced
• 1  teaspoon ground cumin
• 1⁄4 sour cream
• 1⁄4 cup monterey jack cheese, shredded
• 1⁄4 cup sharp cheddar cheese, shredded
• 1⁄2 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
• 1⁄4 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.