Start your party with this delicious Cheesy Black Eyed Pea Dip using al fresco chicken bacon.

Cheesy Black Bean Dip with Bacon

Are you ready for the “big game” this Sunday? Once again I had to google to see what teams had actually made it to this years game. In case you are still unaware the Patriots are playing the Falcons this coming Sunday. Now that we have the teams covered lets get to the best part.. the food.

Cheesy Black Bean Dip with Bacon

I’ll be serving this Cheesy Black Eyed Pea Dip with Bacon at our gathering. All guests EXPECT to see a table filled with all kinds of delicious appetizers. Whether it’s dips, chicken wings, chips, veggie trays or something else, you better have some food and drinks ready to go. You can bet that I’ll be getting my fill on food and keeping myself entertained with this years commercials. It will be a nice break from all the crazy things happening in life at the moment.

Cheesy Black Bean Dip with Bacon

I’ve teamed up with al fresco all natural to bring you this Cheesy Black Eyed Pea Dip with Bacon. In fact, I used their chicken bacon to complete this dish. All dips are better with cheese and bacon. Am I right? Yes, I am.

al fresco is all natural and they offer over 30 different flavorful and healthy chicken products. We were lucky enough to try out the chicken burgers for dinner this past week. There are no artificial ingredients, no preservatives, no nitrates and are MSG free. You can also check out their site for locations on where to buy the product and inspiration for more recipes.

ENJOY ~ Meagan

Cheesy Black Bean Dip with Bacon

Print Recipe

Cheesy Black Eyed Pea Dip with Bacon

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

  • 2 15.8 ounce cans black eyed peas, drained
  • 1 10 ounce can diced tomatoes and green chilies, drained
  • 8 ounces cream cheese, softened
  • 8 strips pre-baked al fresco chicken bacon, divided
  • 1/2 cup chopped green bell pepper
  • 1 1/2 cups shredded colby jack cheese, divided

Directions:

Preheat oven to 350 degrees F.

In a large bowl combine the peas, tomatoes and cream cheese. Chop 6 of the chicken bacon strips and stir them in along with the bell pepper and 1 cup of cheese.

Pour into a large cast iron skillet. Bake for 15 minutes and then remove.  Chop the rest of the bacon and spread it out over the top along with the rest of the cheese. Bake for 5 minutes and then broil for one minute.

*Chicken bacon was baked at 415 degrees F. for 14 minutes

Disclosure: This is a sponsored post on behalf of al fresco. All opinions are 100% my own and I appreciate your support on the brands that I love.

Leave a Reply

Your email address will not be published. Required fields are marked *