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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Yum! Love this with cannellini beans and NO bacon, but you may include bacon if you wish. I served this with toasted pita bread triangles! Ingredients:
6 slices bacon (i omitted these since i don't eat pork) |
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 white 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 |
Directions:
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.
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