Recipe courtesy of Georgia Downard

White Bean, Cheddar and Bacon Dip

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  • Total: 45 min
  • Prep: 25 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
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6 slices bacon

1 cup minced 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, such as cannellini, rinsed and drained

1 cup grated sharp white cheddar cheese

1/4 to 1/3 cup sour cream or yogurt, or to taste

2 tablespoons fresh lemon juice

Salt and cayenne, to taste

Assorted raw vegetables, such as carrot sticks, broccoli florets,

Bell pepper strips, etc. and/or tortilla chips as accompaniments


  1. 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.
  2. 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.
  3. Transfer dip to a serving bowl and garnish with the bacon, crumbled.
  4. Serve with crudites and/or tortilla chips.