(1) 15 oz can black-eyed peas, drained
4 slices smoked bacon
2 cloves garlic, finely chopped
1 tsp Chile-Lime Blend
1/2 tsp Ancho Chile Powder
Juice from 1/2 lime
1/2 tsp Diced Jalapeño Chile
1/4 Cup Chopped Cilantro (optional)
1/4 Cup Queso Fresco, crumbled
Put smoked bacon slices in a cold skillet, and begin to cook over medium-low heat. Continue to cook bacon, turning occasionally, until slices are cooked and crisp. Use tongs to remove cooked bacon from skillet, and allow to cool and drain on a paper towel-lined plate.
Add the chopped garlic to the drippings in the skillet and cook over low heat until it becomes fragrant and begins to brown, about 5 minutes. Use a wooden spoon or spatula to deglaze the bacon fat and garlic from the skillet, transferring to the bowl of a food processor. Add all the remaining ingredients – except Queso Fresco and cooked bacon – to the food processor.
Pulse the ingredients in the food processor until well the mixture is well-combined, nearly smooth but still with a few lumps. Crumble the cooled, cooked bacon. Return the dip to the warm skillet, adding half of the Queso Fresco and half of the crumbled bacon. Stir to combine and allow dip to warm from the skillet.
Transfer warmed dip to serving bowl and garnish with remaining Queso Fresco and bacon crumbles. Serve with tortilla chips on the side.