Southwest White Bean, Cheddar and Bacon Dip

Submitted by swissms

"From Food Network. Serve with crudites (carrot sticks, broccoli florets, bell pepper strips) and tortilla chips, pita wedges, crackers or baguette slices."

 

• Ready In: 20mins
• Ingredients: 11
• Serves: 4-6

ingredients

• 6 slices bacon
• 1 cup finely minced onion
• 2 -3 garlic cloves, minced (about 1 T)
• 1 1⁄2 teaspoons ground cumin (or more to taste)
• 1 teaspoon chili powder
• 1 (19 ounce) can white beans, rinsed and drained (such as cannellini)
• 1 cup grated sharp white cheddar cheese (or can use Monterey Jack cheese or yellow cheddar cheese)
• 1⁄4 cup sour cream (to taste)
• 1 -2 tablespoon fresh lemon juice, to taste
• salt, to taste
• cayenne, to taste

directions

1. In a skillet cook the bacon over medium heat until crisp.
2. Meanwhile, toast ground cumin in a small pan over medium heat until fragrant. Remove from heat.
3. When bacon is done cooking, transfer to a plate lined with paper towels and pour off all but 2 T of bacon fat from skillet.
4. Add onion and garlic to skillet and cook, stirring occasionally, for 5 minutes. Add cumin and chili powder and cook, stirring, 1 minute. Add beans and cook, stirring occasionally, 5 minutes.
5. Transfer the mixture to a food processor and puree until smooth. Add the cheddar cheese, sour cream, lemon juice, salt and cayenne and puree until combined well.
6. Crumble bacon.
7. Transfer dip to a serving bowl and garnish with the crumbled bacon. Serve.