White Bean and Smoked Bacon Dip

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  • Level: Easy
  • Total: 15 min
  • Active: 20 min
  • Yield: 2 cups
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1 cup julienned applewood-smoked bacon

One 14-ounce can white beans, drained and rinsed well 

1 tablespoon red wine vinegar 

1 teaspoon minced shallots

2 pinches nutmeg 

3 anchovies 

Grated zest and juice of 1 lemon 

1 clove garlic

Kosher salt and freshly cracked black pepper

2/3 cup extra-virgin olive oil 

1/2 cup fresh parsley, finely minced 


  1. Render the bacon in a small pan over medium-low heat, stirring regularly to prevent burning. Drain on paper towels, reserving the fat.
  2. 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.
  3. Transfer the mixture to a serving bowl and fold in the parsley.