Maman's Traditional Bean Dip

1 15 oz can refried beans or two cups homemade
4 slices bacon -- browned and drained
2 each green onion, whole -- diced
1 each jalapeno -- seeded and minced
1/2 each bell pepper -- chopped
1 clove garlic -- minced
1 med. tomato, red ripe -- cut in 1/2" cubes
1/4 pound cheddar cheese -- cubed or grated
1 tbsp chili powder
2 tbsp milk

Fry bacon until crisp and dice or crumble. Set aside on paper to drain.
Drain grease from skillet and saute onion (reserve tsp. raw tops for use as garnish), garlic, bell pepper and jalapeno in what remains until onion is translucent or just beginning to brown. Reduce heat to medium low. Add bacon, beans, cheese and mix. Sprinkle in chili powder while stirring constantly. Add salt to taste. Add milk as needed to thin and continue stirring over low heat until cheese is melted. Remove from heat and stir in tomato. Spoon into bowl and garnish with shredded cheese and top with reserved onion.

Serve with tortillas, potato or corn chips or as a spread for quesadillas.

Variations: You may substitute prepackaged real bacon bits, but I do not recommend using any of the 'Imitation' bacon bits available. If you prefer less fat, omit the bacon entirely and use olive oil to saute the other ingredients in.

Presentation: Place serving bowl in center of serving tray or larger bowl of chips.

NOTES : As with many appetizers, this bean dip may be used as a tasty side dish (do not thin). I often make this without the jalapeno, tomato and bell pepper to spread and roll up in a flour tortilla. A favorite with the grandchildren!