West Indian Bean Dip

Recipe Ingredients

6		Bacon
1 1/2 cups	93g / 3.3oz	Finely chopped onion
2 tablespoons	30ml	Minced garlic
1 tablespoon	15ml	Chili powder
1 tablespoon	15ml	Ground cumin
2		Cannellini or other white - rinsed and drained beans
1 cup	146g / 5.1oz	Grated Monterey Jack cheese
1/2 cup	118ml	Sour cream or plain yogurt
1 tablespoon	15ml	Fresh lemon or lime juice - or to taste
		Cayenne - to taste
		Tortilla chips - assorted crudites, for accompaniment

Recipe Instructions

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 crudites.

Makes 4 cups.

Source:
The Golden Lemon, St. Kitts BWI

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