6 bacon slices, chopped
1 1/2 cups finely chopped onion
2 tbsp minced garlic
1 tbsp chili powder
1 tbsp ground cumin
2 19-oz cans cannelloni beans, rinsed and drained
1 cup freshly grated Monterey Jack (about 4 oz)
1/2 cup sour cream or plain yogurt
1 tbsp fresh lemon or lime juice, or to taste
cayenne
In a large skillet cook bacon over moderately low heat, stirring, until crisp. Transfer bacon to paper towels and pour off all but 2 tbsp 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 minute. Add beans and cook, stirring, 5 minutes.
In a food processor puree 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.
Makes 4 cups.
Adapted from Gourmet
