Recipe courtesy of The Kitchen
White Bean and Smoked Bacon Dip
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- Level: Easy
- Total: 15 min
- Active: 20 min
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 567
- Total Fat
- 48 g
- Saturated Fat
- 9 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 6 g
- Sugar
- 1 g
- Protein
- 12 g
- Cholesterol
- 21 mg
- Sodium
- 452 mg
- Level: Easy
- Total: 15 min
- Active: 20 min
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 567
- Total Fat
- 48 g
- Saturated Fat
- 9 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 6 g
- Sugar
- 1 g
- Protein
- 12 g
- Cholesterol
- 21 mg
- Sodium
- 452 mg
Ingredients
Directions
- Render the bacon in a small pan over medium-low heat, stirring regularly to prevent burning. Drain on paper towels, reserving the fat.
- Add the bacon, white beans, vinegar, shallots, nutmeg, anchovies, lemon zest and juice and garlic to a food processor and pulse until mostly smooth. Season with salt and pepper. With the processor running, drizzle in the olive oil and about 1 tablespoon of the reserved bacon fat to emulsify.
- Transfer the mixture to a serving bowl and fold in the parsley.
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