White Bean and Smoked Bacon Dip

  • Yield : 2 cups
  • Cook Time : 20m
  • Ready In : 15m
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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


Step 1

Render the bacon in a small pan over medium-low heat, stirring regularly to prevent burning. Drain on paper towels, reserving the fat.

Step 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.

Step 3

Transfer the mixture to a serving bowl and fold in the parsley.

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