West Indian Bean Dip

Course : Dips
Serves: 1
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6 slices bacon
1 1/2 cups finely chopped onion
2 tablespoons minced garlic
1 tablespoon chili powder
1 tablespoon ground cumin
38 ounces cannellini or other white bean -- rinsed and drained
1 cup grated Monterey Jack cheese
1/2 cup sour cream or plain yogurt
1 tablespoon fresh lemon or lime juice -- or to taste
1 teaspoon cayenne -- to taste
1 package tortilla chips -- assorted crudites, -- for accompaniment

Preparation / Directions:

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.

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