West Indian Bean Dip

West Indian Bean Dip

• 6 bacon slices
• 1 1/2 cups finely chopped onion (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 (about 4 ounces)
• 1/2 cup sour cream or plain yogurt
• 1 tablespoon fresh lemon or lime juice, or to taste
• cayenne to taste
• Accompaniment: tortilla chips or assorted crudités

  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 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 minutes. Add beans and cook, stirring, 5 minutes.

  In a food processor purée 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 1 day ahead and chilled, covered. Bring dip to room temperature before serving.

  Serve dip with tortilla chips or crudités.

  Makes 4 Cups.