Hot 7 Layer Bean Dip
Description
A quick and easy Mexican dip that doesn't skimp on flavor! You can eat it on Cinco de Mayo or anytime of the year.
Ingredients
1st layer:
1 -29 oz. can of whole pinto beans, drained, rinsed
1/2 small onion, chopped
1/2 small bell pepper, chopped
1 t. black pepper
1 t. creole seasoning
1 t. garlic powder
1 t. onion powder
1 chipotle pepper
11X9 casserole dish
cooking spray to coat dish
2nd Layer:
8 oz. grated sharp cheddar cheese
3rd Layer:
1 jar of pickled, sliced jalapenos
4th Layer:
8 oz. grated jack cheese
5th-6th Layers:
1/2 lb. fresh andouille sausage, casing removed
1/2 pack of thick cut bacon, fried and diced
cooking oil
7th Layer:
4 oz. enchilado cheese, grated
green onions
sour cream
guacamole
tortilla chips
Directions
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Preheat oven to 375 degrees.
First layer, place everything in a blender, blend well and set aside.
To prepare ingredients for 5th and 6th layer, in a skillet over medium heat, add about 1 tablespoon of cooking oil, add bacon and fry until crisp. Remove bacon from pan and drain.
Add andouille sausage to bacon grease, chop up and cook until brown and crispy about 15 minutes, remove and set aside.
Add beans to bacon/sausage grease and cook about 5 minutes.
Assemble dip in the above order in greased 11x9 casserole dish. Bake for 15 minutes and broil for 3-4 minutes.
Garnish with green onions, sour cream and guacamole before serving. Serve with Tortilla Chips.