Stays great in the fridge for a few hours, it’s nice to make this dip ahead of time so you can enjoy your guests once they arrive!

We enjoy this served hot or cold! Your choice!Makes about 4 servings

Ingredients:

• 1 (15oz.) can black beans, drained and rinsed
• 1 Tbsp clarified butter, or ghee
• 2-3 fresh garlic cloves, minced
• 2-3 chipotle peppers in adobo sauce
• 1/2 teaspoon ground cumin
• sea salt and fresh ground black pepper to taste
• 1/2 cup shredded cheddar cheese
• 2 Roma tomatoes, seeded and finely chopped
• 4 slices of nitrate free bacon, cooked and crumbled
• 1/3 cup plain Greek yogurt
• 1/4 cup chopped pickled jalapeños
• thinly sliced green onions
• chopped fresh cilantro or parsley leaves
• Corn tortilla chips (I LOVE @JacksonsHonest Brand), cucumber slices, or celery sticks to serve

Instructions:

Heat butter/ghee in a small saucepan pan over medium heat. Add garlic and cook until fragrant, just a minute or so, then stir in beans, chipotle peppers, ground cumin, then lightly season with sea salt and pepper. Cook stirring frequently, for about 4 minutes, mashing everything together just a bit with a wooden spoon as it cooks. Remove from heat, taste test then adjust seasonings if desired.Meanwhile, in a small bowl, combine greek yogurt and chopped jalapeños, then add a tiny pinch of sea salt and pepper. Stir well to combine.Layer the beans in a glass see-through bowl or dish, then add the following layers: shredded cheese, chopped tomato, crumbled bacon and yogurt jalapeño mixture. Sprinkle with green onions and fresh chopped parsley. I sprinkled a few more bits of crumbled bacon as a garnish to the top as well.

Serve immediately, or refrigerate for up to 2 hours, then enjoy!

❤Rachel

5 Layer Bean Dip

Category Sides Snacks

Ingredients

• 1 (15oz.) can black beans, drained and rinsed
• 1 Tbsp clarified butter, or ghee
• 2-3 fresh garlic cloves, minced
• 2-3 chipotle peppers in adobo sauce
• 1/2 teaspoon ground cumin
• sea salt and fresh ground black pepper to taste
• 1/2 cup shredded cheddar cheese
• 2 Roma tomatoes, seeded and finely chopped
• 4 slices of nitrate free bacon, cooked and crumbled
• 1/3 cup plain Greek yogurt
• 1/4 cup chopped pickled jalapeños
• thinly sliced green onions
• chopped fresh cilantro or parsley leaves
• Corn tortilla chips (I LOVE @JacksonsHonest Brand), cucumber slices, or celery sticks to serve

Instructions

1. Heat butter/ghee in a small saucepan pan over medium heat.
2. Add garlic and cook until fragrant, just a minute or so, then stir in beans, chipotle peppers, ground cumin, then lightly season with sea salt and pepper.
3. Cook stirring frequently, for about 4 minutes, mashing everything together just a bit with a wooden spoon as it cooks.
4. Remove from heat, taste test then adjust seasonings if desired.
5. Meanwhile, in a small bowl, combine greek yogurt and chopped jalapeños, then add a tiny pinch of sea salt and pepper.
6. Stir well to combine.
7. Layer the beans in a glass see-through bowl or dish, then add the following layers: shredded cheese, chopped tomato, crumbled bacon and yogurt jalapeño mixture.
8. Sprinkle with green onions and fresh chopped parsley.
9. I sprinkled a few more bits of crumbled bacon as garnish to the top as well.
10. Serve immediately, or refrigerate for up to 2 hours, then enjoy!

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