West Indian Bean Dip

6 bacon slices
1 1/2 cups finely chopped onion (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 (about 4 ounce)
1/2 cup sour cream or plain yogurt
1 tablespoon fresh lemon or lime juice, or to taste
Cayenne, to taste
Tortilla chips or assorted crudites

In a large skillet cook bacon over moderately low heat, stirring, until crisp. Transfer bacon to paper towels and pour off all but 2 tablespoons 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.

Serve dip with tortilla chips or crudites. Makes 4 cups.

Peppered Cheese Wheel

2 cup shredded Monterey Jack Cheese (8 oz.)
1 (8 oz.) pkg. cream cheese, softened
1 tsp. Fines Herbes
1 tsp. minced chives
1 tsp. Worcestershire sauce
1 clove garlic, crushed
2 - 4 T. fresh course ground five pepper blend
Triscuits or other favorite snack crackers

In a medium bowl, combine shredded Jack cheese, cream cheese, Fines Herbs, chives, Worcestershire and garlic. Shape mixture into a 5" ball and flatten slightly. Chill slightly, then roll in pepper until completely covered. Wrap and chill for 6 hours or overnight. Can be stored for several days in refrigerator. Serve with your favorite crackers.