4 slices bacon, crisply cooked
1 can refried beans with jalapenos
pinch of cayenne pepper (or to taste)
1 lb. Pepper Jack or Monterey Cheddar cheese, grated
1 onion, finely diced
1/2 teaspoon taco seasoning
2 tablespoons fresh parsley or cilantro, minced
4 cloves garlic, crushed or pressed
1 teaspoon olive oil

In a skillet, brown the bacon until crisp but not brown. Drain on and pat dry with paper towels. Crumble into small bits.

Peel garlic cloves. Put through a garlic press or crush with the side of a heavy knife, then finely mince.

In a medium saucepan, over low heat, sauté onions until clear. Heat garlic until lightly golden, pressing it into the oil to flavor it. Do not allow the garlic to brown.

Add remaining ingredients and bacon bits. Cook over low heat until the cheese has melted.

Serve warm with tortilla chips or toasted pita wedges and a side of salsa.

Submitted by: CM