Make bean dip in the backyard on your barbecue! This tasty dip is packed with bacon, barbecue sauce and gooey cheddar cheese.

Yield: Serves 6.



  • 1 can (19 oz/540 mL) white kidney beans, rinsed and drained
  • 1/4 cup barbecue sauce
  • 1/4 cup tomato sauce
  • 1/4 cup chopped onion
  • 1/4 cup crumbled cooked bacon
  • 1/4 tsp garlic powder
  • 2/3 cup shredded cheddar cheese
  • Chopped tomato*
  • Sliced green onion*


  1. Preheat natural gas barbecue on low heat.
  2. Place beans, barbecue sauce, tomato sauce, onion, bacon and garlic powder in a food processor; process until smooth. Spoon bean mixture into a greased 9 inch pie pan. Sprinkle with cheese.
  3. Bake over low heat on natural gas barbecue for 20 – 25 minutes or until heated through and cheese is melted.
  4. Garnish with tomato and green onion. Serve warm with tortilla chips.
Nutritional analysis per serving:


193 calories, 9.5 g fat, 9.3 g protein, 18 g carbohydrate, 3.6 g fibre, 338 mg sodium


*Ingredient not included in nutritional analysis.