Combine two favorites and make one of the best appetizers ever! Make the bacon cups with a mini muffin tin and fill them with Luisa’s® Layered Fiesta Dip.
Luisa’s® Chunky Bean Layered Fiesta Dip
9 slices of bacon
Preheat oven to 400º F. Turn a 24 or 12 cup mini muffin pan upside down and place on a large rimmed baking sheet to catch the bacon grease while baking. Spray the tops of 12 of the cups of the muffin pan with cooking spray. (To make 24 bacon cups, double the amount of bacon in the recipe and spray all 24 cups.)
If you have long bacon strips, cut 6 of the 9 bacon slices in half. Make sure they’ll wrap around the cups completely with some overlap. If your bacon strips are on the shorter end, cut 12 bacon strips down to an appropriate size. Cut the remaining 3 bacon slices into 4 even pieces.
Place one of the fourths on top of each overturned mini muffin cup. Take one of the longer strips and wrap around the sides of the muffin cups, with as much overlap as possible between the two pieces of bacon. Fold down any tops that are sticking up to make a base with little to no gaps (the fatty end folds best). Secure the wrap around ends with a toothpick.
Bake for about 25 to 30 minutes, or until browned but not too crisp (this will make them shrink too much and make removing them from the pan difficult).
Let cool for 5 minutes, then carefully loosen the cups and drain on a paper towel lined plate. Remove toothpicks.
Fill cooled bacon cups with Luisa’s® Chunky Bean Layered Fiesta Dip. Garnish with sliced jalapeño, cilantro leaves, or cheese if desired.