8 slices bacon
1 (16-oz.) can Old El Paso® Refried Beans
1 (4.5-oz.) can Old El Paso® Chopped Green Chiles, drained
1 cup Green Giant® Niblets® Frozen Corn (from 1-lb. bag)
1 (15-oz.) can Progresso® Black Beans, drained, rinsed
1 (16-oz.) jar Old El Paso® Thick ‘n Chunky Salsa
6 oz. (1 1/2 cups) shredded Mexican cheese blend
Sour cream, if desired
Corn tortilla chips, if desired
Cook bacon until crisp; drain on paper towel. Set 2 slices of bacon aside; crumble remaining 6 slices.
Spray 8-inch square (2-quart) microwavable dish with cooking spray. In medium bowl, mix refried beans, green chiles and crumbled bacon. Spread mixture evenly in sprayed dish. Sprinkle frozen corn and black beans evenly over refried bean mixture. Pour salsa over top. Sprinkle cheese over salsa. Crumble remaining 2 slices of bacon; sprinkle over cheese.
Microwave on High for 10 to 15 minutes or until cheese is bubbly and mixture is thoroughly heated. Garnish with spoonfuls of sour cream. Serve warm dip with tortilla chips.