Make the Bean Dip: in a medium saucepan, over medium heat fry chopped bacon until it starts to brown, 3 minutes. Add the chopped onion and cook, stirring, until soft, 2 minutes. Add the chopped garlic and cook for 1 to 2 more minutes, stirring occasionally. Drain one of the bean cans, add the drained beans to the saucepan. Add the other can of beans (including liquid) to saucepan. Add also the evaporated milk, the chicken bouillon cube, chipotle and garlic powders and ground cumin. Stir occasionally until everything boils. Transfer the bean mixture to a blender and blend on high for 1-2 minutes. Return to the same saucepan and cook a bit longer, 3- 4 minutes, over low heat, until dip starts to thicken. Turn off the heat and allow for it to cool down a bit while you make the Pico de Gallo and the Guacamole. The bean dip will keep thickening as it cools down.
Make the Pico de Gallo: In an medium bowl mix well all the ingredients and season to taste.
Make the Guacamole: Due to the oxidation of the avocado, the guacamole should be done last. In a medium bowl mix all the ingredients and then mash them using a potato masher. Season to taste.
Garnish: Place the whipping cream in a chilled mixer bowl. Beat with the mixer on high until stiff peaks form (5-7 minutes) and add salt, pepper and garlic powder, integrating them to the cream. Do not overmix.
Assembly: Carefully spread the cooled down and thickened bean dip in the center of a lasagna baking pan and spoon the Pico de Gallo to the left and the Guacamole to the right of the Bean Dip. Place the sliced jalapenos on top of the Bean Dip. Fill a piping bag with the savory whipped cream. Pipe the yard markers with the simple hole tip. They don't have to be perfect, just look at mine! Crooked is fun. Change the piping tip to the star tip and pipe rounds on top of the jalapeno slices
Serve with plenty of tortilla chips.
