Spicy Bean Dip
 
Makes 4 to 6 servings
Ingredients
  • 4 slices thick-cut bacon, chopped
  • 1 (15.5-ounce) can dark red kidney beans, rinsed and drained
  • 2 cups chopped yellow onion
  • 1 cup chopped celery
  • 1 tablespoon chopped garlic
  • 1 (8-ounce) package cream cheese, room temperature
  • 1 cup shredded extra-sharp Cheddar cheese, divided
  • 1 cup shredded part-skim low-moisture mozzarella cheese, divided
  • ½ cup thinly sliced green onion
  • ½ cup mayonnaise
  • 1 teaspoon smoked paprika
  • 1 teaspoon Creole seasoning
  • ½ teaspoon cayenne pepper
  • Corn chips, to serve
  • Garnish: sliced green onion, chopped cooked bacon
Instructions
  1. Preheat oven to 375°. Spray a 1½-quart baking dish with cooking spray.
  2. In a medium skillet, cook bacon over medium heat, stirring occasionally, until browned and crisp, 6 to 8 minutes. Remove bacon using a slotted spoon; let drain on paper towels. Reserve drippings in skillet.
  3. In same skillet, cook beans, yellow onion, celery, and garlic over medium heat, stirring occasionally, until vegetables are tender. Transfer bean mixture to a medium bowl; stir in cream cheese, ¾ cup Cheddar, ¾ cup mozzarella, green onion, mayonnaise, paprika, Creole seasoning, and cayenne.
  4. Spoon bean mixture into prepared pan. Top mixture with remaining ¼ cup Cheddar and remaining ¼ cup mozzarella.
  5. Bake until golden brown and bubbly, 25 to 30 minutes. Serve with chips; garnish with bacon and green onion, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/spicy-bean-dip/