White Bean And Smoked Bacon Dip Recipes

WHITE BEAN, CHEDDAR AND BACON DIP

Steps:

• 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 crudites and/or tortilla chips.

SPICY SRIRACHA WHITE BEAN AND BACON DIP

Steps:

• Cook bacon in a small saucepan over medium heat until slightly crisp.
• Remove bacon from pan with a slotted spoon and set aside.
• Add shallots, garlic, and jalapeno to bacon drippings in pan and sauté for 1-2 minutes, stirring frequently.
• Add beans (including bean water) to pan and simmer uncovered for 10 minutes.
• Combine bean mixture, bacon, lemon juice, tahini, hot sauce, oil, and spices in a food processor and process until smooth.

TWO BEAN DIP WITH SMOKED PAPRIKA TORTILLA CHIPS

Steps:

• To prepare chips: Preheat oven to 350°F.
• Stack the tortillas, cut in half, and then cut each half into 6 wedges.
• Arrange the tortilla wedges in a single layer on a baking sheet. In a small bowl, mix together the cheese and smoked paprika. Using a brush, lightly brush the chips with the egg white and then sprinkle with the cheese mixture.
• Bake for 12 minutes, until golden and crispy. Let cool before serving.
• To prepare dip: In a skillet, cook the bacon over medium heat until crisp, about 5 minutes. Put the bacon on a cutting board, coarsely chop and set aside.
• Remove all but 1 tablespoon bacon drippings from the pan. Saute the onion and bell pepper until soft, about 6 minutes. Add chili powder, cumin and oregano, and cook until fragrant, about 1 minute.
• Divide onion mixture in half and scoop one-half into a second skillet. Divide chipotle chilies between skillets. Add black beans, with half of the chicken stock, to one skillet and the white beans, with the remaining stock, to the other. Simmer both mixtures over medium-low heat, stirring occasionally, for 5 minutes.
• Scoop 1 cup of the white-bean mixture into a food processor and puree until smooth. Mix back into the cooked white beans. Repeat this step with the black beans, keeping the black and white mixtures separate. Season each mixture with salt and pepper and refrigerate in separate bowls, covered, for 2 hours.
• Divide the bacon between the bowls and stir it into the bean mixtures. In a shallow presentation bowl, spoon the white bean dip into one side and the black bean dip into the other. Using a large spoon, swirl the black beans about halfway around the edge of the bowl into the white beans and with a clean spoon, do the same with the white beans in the same direction - making two interlocking comma shapes in the bowl (or a yin and yang symbol). Spoon half of the sour cream into the fat part of each "comma," and sprinkle equal part cilantro over each dollop and serve.

HOT SAUSAGE AND BEAN DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a skillet over medium heat. Break sausage into small pieces and add to the skillet; cook and stir until completely browned, 5 to 7 minutes. Drain excess grease from skillet.
• Stir bean with bacon soup and sour cream together in a bowl; pour over browned sausage and stir. Transfer mixture to a baking dish; top with Cheddar cheese.
• Bake in preheated oven until the cheese is bubbly and the dip is hot throughout, about 10 minutes. Serve immediately.