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.

Asiago Cheese Dip

4 tablespoons sun-dried tomatoes, reconstituted in hot water
1 cup mayonnaise
1 cup sour cream
1/2 cup shredded Asiago cheese, plus shredded Asiago cheese for garnish
1/4 cup green onions (cleaned, rinsed and sliced into 1/4-inch pieces)
1/4 cup mushrooms (rinsed and sliced into 1/4-inch pieces)

Squeeze all water out of tomatoes, then julienne cut into fine strips. It is important that all water be removed from tomatoes, and they must be added last, or dip will discolor. Combine remaining ingredients, except tomatoes and cheese for garnish, in food processor. Blend well at low speed. Add tomatoes and slowly mix by hand for about 1 minute. When ready to serve, heat through in microwave oven. Remove from microwave and sprinkle with Asiago cheese. Put in broiler and heat until cheese browns. Makes 3 cups.

Roasted Red Pepper Dip

1 c. sour cream
1 c. mayo
1 jar (7.5 oz.) roasted red peppers, drained, chopped
1 can (4 oz.) chopped green chilies, drained
1 T. lemon juice
1/2 t. garlic powder

Mix all. Refrigerate. Serve with assorted veggies.

Deep Fried Pickles

1 c sour cream
1/4 c blue cheese dressing
1 (16 oz.) jar sliced dill pickles
Oil for deep-frying
1/4 c mayonnaise
2 tbs dijon-style mustard
3 c seasoned bread crumbs

Mix sour cream, mayonnaise, blue cheese dressing and mustard together in a serving bowl. Set aside. Dredge pickles in bread crumbs and deep-fry in oil at 350 degrees until golden. Serve with sauce for dipping.