949. BEAN and BACON FIESTA DIP

serves 22


8 slices bacon
1 (16 ounce) can refried beans
1 (4.5 ounce) can chopped green chiles, drained
1 cup frozen corn
1 (15 ounce) can black beans, drained, rinsed
1 (16 ounce) jar salsa
1 1/2 cups shredded Mexican cheese blend
sour cream (optional)
corn tortilla chips (optional)

Cook bacon until crisp; drain on paper towel. Set 2 slices of bacon aside; crumble remaining 6 slices. Spray 8-inch square (2-quart) microwavable dish with cooking spray. In medium bowl, mix refried beans, green chiles and crumbled bacon. Spread mixture evenly in sprayed dish. Sprinkle frozen corn and black beans evenly over refried bean mixture. Pour salsa over top. Sprinkle cheese over salsa. Crumble remaining 2 slices of bacon; sprinkle over cheese. Microwave on High for 10 to 15 minutes or until cheese is bubbly and mixture is thoroughly heated. Garnish with spoonfuls of sour cream. Serve warm dip with tortilla chips.


courtesy of: Madeleine Bergquist, Syracuse, New York / Pillsbury Bake-Off, 2004