- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 492
- Total Fat
- 19 g
- Saturated Fat
- 8 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 7 g
- Sugar
- 43 g
- Protein
- 14 g
- Cholesterol
- 38 mg
- Sodium
- 626 mg
- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 492
- Total Fat
- 19 g
- Saturated Fat
- 8 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 7 g
- Sugar
- 43 g
- Protein
- 14 g
- Cholesterol
- 38 mg
- Sodium
- 626 mg
Ingredients
Directions
- Heat a Dutch oven over medium heat; line a plate with a paper towel. Add the bacon to the pot and cook, stirring occasionally, until crisp, 5 to 7 minutes. With a slotted spoon, transfer the bacon to the lined plate to drain.
- Discard most of the bacon fat, leaving about 2 tablespoons in the pot. Return to medium heat, add the onion, bell pepper and garlic and saute until beginning to brown, about 3 minutes. Add the brown sugar, coffee, ketchup, mustard, chile paste and 1 teaspoon each salt and pepper, then add the beans and stir to combine. Bring to a simmer, then cover and cook until the sauce has thickened, 12 to 15 minutes.
- Remove the pot from the heat and stir in the sour cream. Taste and adjust the seasoning as needed. Transfer the dip to a serving bowl and garnish with the Cheddar, green onions and reserved bacon. Serve with crackers or chips alongside.
