Hot 7 Layer Bean Dip

Hot 7 Layer Bean Dip 1 29 oz can of whole pinto beans, drained, rinsed 1/2 small onion, chopped 1/2 small bell pepper, chopped 1 teaspoon black pepper 1 teaspoon creole seasoning 1 teaspoon garlic powder 1 teaspoon onion powder 1 chipotle pepper 11X9 casserole dish cooking spray to coat dish For the 2nd Layer: 8 oz grated sharp cheddar cheese For the 3rd Layer: 1 jar of pickled, sliced jalapenos For the 4th Layer: 8 oz grated jack cheese For the 5th-6th Layer: 1/2 lb fresh andouille sausage, casing removed 1/2 pack of thick cut bacon, diced cooking oil For the 7th Layer: 4 oz. enchilada cheese, grated Preheat oven to 375 degrees. To prepare the first layer, place everything in a blender, blend well and set aside. To prepare ingredients for 5th and 6th layer. In a skillet over medium heat add about 1 tablespoon of cooking oil, add bacon and fry until crisp. Remove bacon from pan and drain. Add andouille sausage to bacon grease chop up and cook until brown and crispy about 15 minutes, remove and set aside. Add beans to bacon/sausage grease and cook about 5 minutes. Assembly dip in the above order. Bake at 375 degrees for 15 minutes and broil for 3-4 minutes. Enjoy Garnish with green onions, sour cream and guacamole before serving. Serve with Tortilla Chips.