When Vidalia Onions are in season. Make this Great Dip!
6 slices bacon
1 cup minced Vidalia onion
1 tablespoon minced garlic
1 1/2 teaspoons ground toasted cumin, or to taste
1 teaspoon chili powder
1(19-ounce) can white beans rinsed and drained
1 cup grated sharp white cheddar cheese
1/4 to 1/3 cup sour cream
2 tablespoons fresh lemon juice
Salt and cayenne, to taste
In a skillet cook the bacon over moderate heat, until crisp. Transfer bacon to a plate lined with paper towel and pour off all but 2 tablespoons fat. Add onion and garlic to skillet and cook, stirring occasionally, for 5 minutes. Add cumin and chili powder and cook, stirring, 1 minute. Add beans and cook, stirring occasionally, 5 minutes.
Transfer the mixture to a food processor and puree until smooth. Add the cheddar, sour cream, lemon juice, salt and cayenne and puree until combined well.
Transfer dip to a serving bowl and garnish with the bacon, crumbled.
Serve with flatbread chips.