Southwest White Bean, Cheddar and Bacon Dip

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

• Ready In: 20 mins
• 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.