December 19, 2012

Creamy White Bean and Bacon Dip

Creamy White Bean and Bacon Dip
I love appetizers that come together quickly; Delicious nibbles that don’t require loads of advance planning or time spent slaving away in the kitchen – and away from guests. Ones you can throw together quickly in a pinch with ingredients from the pantry. This creamy White Bean and Bacon dip is just that; I made it as a quick appetizer for some unexpected guests we had this week, paired with veggies and toasty bread, for a lighter snack than the general holiday party fare (which just leaves more room for holiday treats!).

Creamy White Bean and Bacon Dip
Serves 4-6

1 can white beans (such as Navy beans)
4 slices bacon
1/2 tbsp fresh garlic, minced
1 tbsp fresh lemon juice
1 tbsp fresh parsley, minced
3 tbsp olive oil
kosher salt and freshly-ground black pepper, to season

1. Drain and rinse the white beans, then add to a food processor with the garlic, lemon juice and parsley. Meanwhile, cook the bacon and let cool. Break the bacon into small pieces and add to the food processor. Blend until combined, about 10-15 seconds. With the food processor on, slowly pour the olive oil until the mixture is smooth. Serve with bread or fresh vegetables for dipping.

**Note: The dip can be made in advance and kept in an airtight, refrigerated container for up to a week.

Join the Conversation

Comment Policy: Thank you for taking the time to leave a comment! The most helpful comments include recipe feedback and ratings, along with information on ingredients you may have added or substituted, or advise to other commenters. Disrespectful or abusive comments will be deleted. I do my best to respond to each and every comment, but it may take me a day or two to get back to your question. Thank you for following along!

Leave a Comment & Review

2 Comments

  • Reply
    White Bean & Bacon Dip | The Merrythought
    December 18, 2013 at 2:04 pm

    […] Barely adapted from Fork Knife Swoon […]

  • Reply
    Christmas: Cannellini and Bacon Dip | Easier Than Falling Off a Log
    December 27, 2012 at 10:16 pm

    […] recipe came from Fork Knife Swoon. She used navy beans; I used cannellini beans, since I just kind of like them, and anyway I […]