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  • Two Bean Cheddar Bacon Dip w/ Roasted Garlic

    2 votes
    Two Bean Cheddar Bacon Dip w/ Roasted Garlic
    Prep: 6 min Cook: 35 min Servings: 3
    by Smokinhotchef
    313 recipes
    >
    Packed with vitamins, minerals, protein and flavor, this dip is a great way to stock pile on nutrition. Quick and easy to make from pantry ingredients and exploding with zeal. Try this dip cold, at room temperature or warmed. Whatever your preference,this dip stands up to the challenge.

    Ingredients

    • 1 BULB garlic
    • 1 15 oz. can Cannellini beans
    • 1 15 oz. can light red Kidney beans
    • 4 oz. Greek yogurt
    • 5 strips bacon, about 3 oz. cooked, drained and chopped, fat reserved
    • 1 c. sharp cheddar cheese
    • 1 tbsp. fresh lemon juice
    • 1/4 c. finely minced red onion
    • 1 tsp. Sriracha chili sauce
    • 1 tsp. cumin
    • 1 tsp. Mexican oregano
    • 1/2 tsp. smoked paprika
    • olive oil for drizzling
    • kosher salt and pepper to taste
    • chives and parsley for garnish

    Directions

    1. Preheat oven to 400*F.
    2. Slice garlic bulb in half crosswise, place in foil and drizzle with olive oil. Season with kosher salt and pepper to taste. Roast until tender, about 35 minutes. Allow cooling just enough to handle.
    3. Drain and rinse beans in a colander. Place in food processor with yogurt, lemon juice, onion, Sriracha, roasted garlic and spices. Add 2 tsp. of reserved bacon fat. Process until smooth, drizzling in olive oil as needed for texture improvement or creaminess, about 4 minutes.
    4. Transfer to medium bowl and fold in bacon and cheese with a rubber spatula. Transfer to serving vessel and garnish with parsley, chives or both. Serve with pita chips, tortilla chips, naan, or whatever desired.

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    Reviews

    • Smokinhotchef
      Smokinhotchef
      This recipe may be easily made vegetarian by omitting the bacon and reserved bacon fat. The bacon may be substituted with soy bacon, and the reserved fat can be replaced by olive oil, avocado oil, walnut oil, or grapeseed oil.
      • A.L. Wiebe
        A.L. Wiebe
        This looks remarkably good! Can't wait to try it.

        Comments

        • Foodessa
          Foodessa
          Every week I need to think of ways to integrate more iron loving legumes in my diet.
          Your recipe is fab...thanks for sharing ;o)

          Flavourful wishes,
          Claudia
          • Smokinhotchef
            Smokinhotchef
            Thank you Claudia. Ironically, I felt very self-conscious about this recipe. Thank you for the reassurance! Warmest Regards, Denese
          • Smokinhotchef
            Smokinhotchef
            Thank you so much for the positive review A. L. Wiebe. I hope you enjoy it!!

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