Mexican Bean Dip

Lynnda Cloutier


Juan's "hot Stuff" bean dip.From the El Zorro restaurant.

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1 cup dried pinto beans, cooked
1/2 cup salsa
6 bacon strips
1/2 cup chopped onions
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1 tbsp. chili powder
1/4 tsp. salt
1/2 cup shredded cheddar cheese

Directions Step-By-Step

Fry bacon til crispy, remove, chop and set aside. Add onions to skillet and saute til tender. Add cooked beans and 1 1/2 cups retained bean liquid. Add the sour cream, 1/2 cup shredded cheddar cheese, chili powder and salt. Mash til creamy. Stir in salsa, chopped bacon and top with 1/2 cup cheese. Serve warm or cold with tortilla chips or vegetables.

About this Recipe

Regional Style: Mexican