This dip is so good, sometimes I will spread it on a taco shell before filling it with ground beef. It gives my bland taco a fun and fresh new taste. It also makes anything you use it in a lot more filling. This appetizer is one that I know is going to please. We never have any leftover so clean up is quick and easy. Just make sure you buy enough chips! Check out what they are saying about this recipe over at Group Recipes:
“This dip is so full of great flavors…Serve with crudite or tortilla chips.”
Ingredients
6 slices Hormel bacon
3/4 cup onion, finely chopped
1 tbl. garlic, finely chopped
1/2 tbls. McCormick’s chili powder
1/2 tbls. cumin
1 can cannellini beans, rinsed and drained
1/2 cup grated monterey jack cheese
1/4 cup Daisy sour cream
1 tbls. lemon juice
Cayenne, to taste
salt and pepper to taste
Instructions
In skillet, cook bacon until crisp
Transfer to paper towels and pour off all but 2 tablespoons fat
Cook onion and garlic with salt and pepper to taste until tender
Add chili powder and cumin and cook for a minute
Add beans and cook, stirring, 5 minutes
In food processor, puree bean mixture with all remaining ingredients except bacon until smooth
Crumble bacon and stir into dip
Refrigerate
Serve at room temperature
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Quick Tip: Make this the night before and take out about an hour before serving.
Thanks again to Group Recipes for this fun and simple recipe.