This southwest-inspired dip gets its smoky flavour from the bacon and is a snap to stir together.
Ingredients
4 slices gluten free bacon, cooked, crumbled
50 g chopped green onions
1 cup (250 mL) Old El Paso* Thick N' Chunky Salsa
1 can (19 oz/540 mL) black beans, drained
Instructions
In a medium bowl, add the slices gluten free bacon, chopped green onions, Old El Paso* Thick n' Chunky Salsa and black beans. Stir until all ingredients are evenly mixed and the black beans and bacon slices are well coated with the salsa.
Cover the bowl tightly and refrigerate 1 to 2 hours to blend flavours and chill the dip thoroughly. Serve cold with tortilla chips, ensuring the dip stays refrigerated until serving so it remains fresh and safe to eat.
Expert Tips
COOKING GLUTEN FREE? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Serve this smoky black bean dip with your favourite gluten-free corn tortilla chips.
