West Indian Bean Dip

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 6 slices bacon (i omitted these since i don't eat lamb)
• 1 1/2 cups finely chopped onions (about 1 medium)
• 2 tablespoons minced garlic
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 2 (19 ounce) cans beans, such as cannellini,rinsed and drained
• 1 cup freshly grated monterey jack cheese (about 4 ounces)
• 1/2 cup sour cream or 1/2 cup plain yogurt
• 1 tablespoon fresh lemon juice or 1 tablespoon lime juice, to taste
• cayenne
• tortilla chips or assorted crudites

Recipe

• 1 (if you want to use bacon, cook it and drain it. i don't really like meat, so i just omitted it).
• 2 in reserved fat (or just nonstick cooking spray!) cook onion and garlic with salt and pepper to taste over moderately low heat, stirring, until softened and pale golden.
• 3 add chili powder and cumin and cook, stirring, 1 minutes.
• 4 add beans and cook, stirring, 5 minutes.
• 5 in a food processor purée bean mixture with all remaining ingredients except bacon until smooth and transfer to a bowl.
• 6 crumble bacon (if you want!) and stir into dip with salt and pepper to taste.
• 7 dip may be made 1 day ahead and chilled, covered.
• 8 bring dip to room temperature before serving so you don't break tortilla chips!
• 9 serve dip with tortilla chips or crudités.