Cook bacon in a skillet over medium heat until crisp, 10 minutes. Drain on paper towels.
Drain all but 1 Tbsp. fat from skillet. Add onion and peppers; cook over medium-high heat until soft, 8 minutes. Add spices; sauté for 1 minute. Add beans; raise heat to high. Bring mixture to a boil, reduce heat and simmer until thickened and slightly reduced, 10 minutes.
Puree half of mixture in a blender. Stir puree into remaining mixture in a bowl; season with salt and lime juice. Let dip cool to room temperature; stir in scallions, cilantro, tomato and bacon.
This takes a lot of chopping but it's really good. Use thin-sliced bacon cooked to really crunchy. The thick-sliced version I used lost some of it's salty bite. Took it to a tailgate this weekend and didn't bring much home- the men liked it. I'll make it again.
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