Total Time
15mins
Prep 5 mins
Cook 10 mins

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 Nutrition

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.
Most Helpful

5 5

I made this a day ahead to take on a recent camping trip. This went over "big-time" with everyone as we sat around the fire talking and munching on this great dip. I used the bacon which gave this a wonderful flavor. Thank you.

5 5

Great sandwich filling for me. Spread it on a Wasa cracker for lunch. I used the bacon, sour cream, and cheddar, because I didn't have monterey jack. Yum! I like this sort of thing so I've tried several and this is the best of the bunch so far. Thank you.