West Indian Bean Dip
Grrrrrgh!
Course : Dips
From: HungryMonster.com
Serves: 1
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      slices        bacon
   1 1/2  cups          finely chopped onion
   2      tablespoons   minced garlic
   1      tablespoon    chili powder
   1      tablespoon    ground cumin
   2      19 oz cans    cannellini or other white -- rinsed and drained
                        -- beans
   1      cup           grated Monterey Jack cheese
     1/2  cup           sour cream or plain yogurt
   1      tablespoon    fresh lemon or lime juice -- or to taste
                        cayenne -- to taste
                        tortilla chips -- assorted crudités,
                        -- for accompaniment
 

Preparation:

In a large skillet cook bacon over moderately low heat, stirring, until crisp. Transfer bacon to paper towels and pour off all but 2 tablespoons fat. In the reserved fat 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 minute. 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 one day ahead and chilled, covered. Bring dip to room temperature before serving. Serve with tortilla chips or crudités. Makes 4 cups.