West Indian Bean Dip Recipe

Name: West Indian Bean Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slices bacon (I omitted these since I don't eat pork); 1 ½ cups finely chopped onions (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 cheese (about 4 ounces); ½ cup sour cream or ½ cup plain yogurt; 1 tablespoon fresh lemon juice or 1 tablespoon lime juice, to taste; cayenne; tortilla chips or assorted crudites

Servings: persons

6 slices bacon (I omitted these since I don't eat pork)
1 ½ cups finely chopped onions (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 cheese (about 4 ounces)
½ cup sour cream or ½ cup plain yogurt
1 tablespoon fresh lemon juice or 1 tablespoon lime juice, to taste
cayenne
tortilla chips or assorted crudites

1
(If you want to use bacon, cook it and drain it.
2
I don't really like meat, so I just omitted it).
3
In reserved fat (or just nonstick cooking spray!)
4
cook onion and garlic with salt and pepper to taste over moderately low heat, stirring, until softened and pale golden.
5
Add chili powder and cumin and cook, stirring, 1 minutes.
6
Add beans and cook, stirring, 5 minutes.
7
In a food processor puree bean mixture with all remaining ingredients except bacon until smooth and transfer to a bowl.
8
Crumble bacon (if you want!)
9
and stir into dip with salt and pepper to taste.
10
Dip may be made 1 day ahead and chilled, covered.
11
Bring dip to room temperature before serving so you don't break tortilla chips!
12
Serve dip with tortilla chips or crudites.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 slices bacon (I omitted these since I don't eat pork), 1 ½ cups finely chopped onions (about 1 medium), 2 tablespoons minced garlic, 1 tablespoon chili powder, and more.

Yes, West Indian Bean Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

West Indian Bean Dip

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