Boy do I have the most amazing recipe to share with you guys today! My hubby absolutely LOVES the black bean dip that we get at a local restaurant here named Phil Sandovals. This Bean dip turned out to be even BETTER than the one he LOVES at that restaurant. Me and the kiddos COULD NOT STOP EATING IT. I’m so glad I made a double batch!

First, a backstory:

A couple of weeks ago I got invited to make a recipe from A Dish Of Daily Life’s blog because she had to have a really scary surgery with a long recovery time. This will be a way for our group of blogger friends to help drive traffic to her amazing blog, while she recovers. I am ALWAYS excited to make a recipe from Michelle’s blog because it is FULL of the most amazing food and her pictures are DROOL WORTHY!!!

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Check out the PB & J Bar Cookies with Strawberry Jam I made of hers last year! SOOOO AMAZING!

I had a lot of trouble deciding on which one to make because they all looked so good. So I showed my hubby her website and he IMMEDIATELY after less than a minute said, SOUTHWESTERN BEAN DIP. Haha! He LOVES that stuff!!! He said, ‘This sounds good. I hope it tastes like Phil Sandovals.’

Well, I must say, it tastes even better and this is definitely going to be a favorite of ours for years to come. I can’t wait to make it for company. It would be an amazing holiday appetizer or football party food! The sauteed veggies in the bacon grease, give this bean dip the most amazing, smoky flavor. For the love of all that is Holy, make this! <3

Southwestern Bean Dip

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Ingredients

2 tablespoons bacon grease
2 cups mixed peppers (red, yellow, orange, green), chopped
1 small onion, chopped
1 carrot, chopped
2 cloves garlic, minced
1 teaspoon cumin
1 can of Ro*Tel tomatoes, undrained
2 cans of black beans, rinsed and drained
2 tablespoons cilantro
juice from 1/2 lime
salt to taste (I used about 1/2 a teaspoon)
Toppings: Cheese, tomatoes, black olives, more cilantro

Instructions

Heat bacon grease in a skillet and sauté the peppers, onions, and carrot until soft. Add the minced garlic and cumin and continue sautéing until fragrant, only about another minute.

Add the can of Rotel tomatoes and the 2 cans of black beans to the vegetables. Cook for a few minutes longer on low; remove from heat. Add cilantro and lime juice and puree. Add salt to taste.

If desired, add bean dip to a cast iron skillet or other oven safe dish. Top with cheese and bake at 350 degrees until cheese is melted. Top with additional toppings: tomatoes, black olives, fresh jalapeno, cilantro, etc.... and serve. Enjoy!

https://auntbeesrecipes.com/2016/12/southwestern-bean-dip.html

Check out more wonderful recipes of A Dish Of Daily Life‘s that are being featured over the next couple of months!