West Indian Bean Dip

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West Indian Bean Dip

 

6 veggie bacon slices

2 tablespoons oil

1 1/2 cups finely chopped onion

2 tablespoons minced garlic

1 tablespoon chili powder

1 tablespoon ground cumin

2 19 ounce cans white beans such as cannellini, rinsed and drained

1 cup freshly grated Monterey Jack

1/2 cup sour cream or plain yogurt

1 tablespoon fresh lemon or lime juice, or to taste

cayenne to taste

tortilla chips or assorted crudités

 

In a large skillet cook bacon over moderately low heat, stirring, until crisp.

Transfer bacon to paper towels. Add 2 tablespoons oil. In oil cook onion and

garlic with salt and pepper to taste over moderately low heat, stirring, until

softened and pale golden. Add chili powder and cumin and cook, stirring, 1

minutes. Add beans and cook, stirring, 5 minutes.

In a food processor puree bean mixture with all remaining ingredients except

bacon until smooth and transfer to a bowl. Crumble bacon and stir into dip with

salt and pepper to taste. Dip may be made 1 day ahead and chilled, covered.

Bring dip to room temperature before serving.

Serve dip with tortilla chips or crudités.

Makes 4 cups.