Ingredients
Scale
- 2 – 3 slices bacon, cooked and chopped
- 1 small (6 – 8 inch) zucchini, chopped
- 3 cloves garlic UNPEELED
- 1 1/2 cups seasoned cooked beans with juices
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup salsa (I used my cilantro almond salsa – recipe here)
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon bacon mushroom salt (recipe here … or 1/4 teaspoon smoked salt)
- 1/4 teaspoon cumin
For the top: more shredded sharp cheddar cheese, chopped tomatoes, onions, peppers, avocado, olives
Instructions
- Preheat the oven to 425 F. Toss the zucchini in the rendered fat from the bacon and roast at 425 F for 20 minutes with the whole unpeeled cloves of garlic.
- Put the beans along with the zucchini, garlic (which should slip right out of its skin), cheese, salsa, and seasonings and blend until smooth.
- Pour into a cast iron pan or pie pan. Top with more shredded cheese. Bake until the bean dip is bubbly and the cheese is melted and bubbly. Garnish with tomatoes, onions, peppers, avocado and/or olives as desired. Serve warm with tortilla chips.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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