Dina Mondavi is my buddy, and I make my wine with her family. Her bean dip is delicious and very simple, but the addition of the bacon takes it to another level. Of course, everything is better with bacon.


  • 2 (15-ounce) cans black beans, drained and rinsed
  • 3 or 4 bacon slices
  • ½ medium red onion, chopped
  • 1 jalapeño chile (or to taste), seeded and chopped
  • ½ cup chopped fresh cilantro
  • 1 teaspoon ground cumin
  • Kosher salt
  • ½ cup of your favorite salsa, plus more to taste
  • Tortilla chips
  • ¼ cup sour cream
  • Hot sauce


Place the black beans in a food processor and puree until smooth. Set aside.

In a medium skillet, cook the bacon until crisp, 5 or 6 minutes. Transfer to a paper-towel-lined plate to drain, leaving the fat in the pan. Add the onions and jalapeño, and cook until the onions are translucent, 3 to 4 minutes. Add the cilantro and cumin and cook for 1 or 2 minutes longer. Add the pureed black beans, salt to taste, and salsa, crumble in the cooled bacon, and stir to combine. Serve with tortilla chips, a bowl of sour cream, and hot sauce.