After-Work Gourmet for May 17, 2012, By

creators.com

Pjsanders

"Cindy's Supper Club: Meals from Around the World to Share with Family and Friends" by Cindy Pawlcyn (Ten Speed, $35).

TWO-BEAN DIP WITH SMOKED PAPRIKA CHIPS

subheading: Chips:

6 (6-inch) flour tortillas

4 ounces sharp Cheddar cheese, finely grated (1 cup)

1 / 2 teaspoon smoked spicy paprika

1 large egg white

subheading: Dip:

3 slices thick-cut bacon

1 medium red onion, chopped

1 yellow bell pepper, cored, seeded and chopped

1 teaspoon chili powder

1 / 2 teaspoon ground cumin

1 / 2 teaspoon dried oregano

2 teaspoons chopped canned chipotle chilies in adobo sauce

1 (15-ounce) can black beans, rinsed and drained

1 cup chicken stock, homemade or low-sodium store-bought

1 (15-ounce) can white cannellini beans, rinsed and drained

Kosher salt, to taste

Freshly ground black pepper, to taste

1 / 2 cup sour cream

3 tablespoons chopped cilantro leaves

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