Southwest White Bean, Cheddar and Bacon Dip

Ingredients

• 6 slices bacon
• 1 cup finely minced onion
• 2 -3 garlic cloves
• minced (about 1 T)
• 1 12 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)
• 14 cup sour cream (to taste)
• 1 -2 tablespoon fresh lemon juice
• to taste
• salt
• to taste
• cayenne
• to taste

Instructions

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.
3. Remove from heat.
4. 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.
5. Add onion and garlic to skillet and cook, stirring occasionally, for 5 minutes.
6. Add cumin and chili powder and cook, stirring, 1 minute.
7. Add beans and cook, stirring occasionally, 5 minutes.
8. Transfer the mixture to a food processor and puree until smooth.
9. Add the cheddar cheese, sour cream, lemon juice, salt and cayenne and puree until combined well.
10. Crumble bacon.
11. Transfer dip to a serving bowl and garnish with the crumbled bacon.
12. Serve.