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Two Bean Cheddar Bacon Dip w/ Roasted Garlic Recipe

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2 votes | 4498 views

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.

Prep time:
Cook time:
Servings: 3 cups
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Ingredients

Cost per serving $2.15 view details

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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Nutrition Facts

Amount Per Serving %DV
Serving Size 477g
Recipe makes 3 servings
Calories 703  
Calories from Fat 355 50%
Total Fat 39.75g 50%
Saturated Fat 17.8g 71%
Trans Fat 0.0g  
Cholesterol 84mg 28%
Sodium 1644mg 69%
Potassium 1025mg 29%
Total Carbs 51.7g 14%
Dietary Fiber 17.6g 59%
Sugars 9.02g 6%
Protein 35.02g 56%

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Reviews

  • Smokinhotchef
    February 6, 2012
    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.
    I've cooked/tasted this recipe!
    This is a variation
    • A.L. Wiebe
      February 6, 2012
      This looks remarkably good! Can't wait to try it.

      Comments

      • Foodessa
        February 20, 2012
        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
        1 reply
        • Smokinhotchef
          February 20, 2012
          Thank you Claudia. Ironically, I felt very self-conscious about this recipe. Thank you for the reassurance! Warmest Regards, Denese
        • Smokinhotchef
          February 13, 2012
          Thank you so much for the positive review A. L. Wiebe. I hope you enjoy it!!

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