Place beans in food processor. Cover; pulse 5 or 6 times to chop. Set aside. In 12-inch nonstick skillet, heat oil over medium-high heat. Add bacon; cook 5 to 6 minutes or until crisp, stirring frequently. With slotted spoon, remove bacon to paper towels to drain. Add onion, bell pepper and garlic to skillet. Cook 3 to 4 minutes or until tender, stirring occasionally. Drain if desired. Stir in chopped beans, green chilies, cumin, oregano, hot pepper sauce and pepper. Cook until thoroughly heated. Stir in bacon. Spoon into shallow serving dish. Top with cheese.

Serving Suggestions: Serve this warm dip with tortilla chips or vegetable dippers. You can also refrigerate the dip and serve it cold, if desired.

Tip: You can mash the beans with a fork instead of pulsing in a food processor. They do not need to be completely smooth.