Bacony Black Bean Dip

Bacony Black Bean Dip

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Makes: 6 servings

Prep: 15 mins

Cook: 20 mins

  • 3 slices bacon, chopped
  • 2 tablespoons EVOO
  • 1 carrot, finely chopped
  • 3 scallions, green and white parts chopped
  • 1 clove garlic, smashed and peeled
  • 1 can  (15.5 oz.) black beans, rinsed
  • 1/4 cup plain whole milk yogurt
  • Salt and pepper
  1. In a medium saucepan, cook the bacon over medium heat until crisp. Using a slotted spoon, transfer to a bowl; discard the fat. Add the EVOO to the pan, then add the carrot, scallions and garlic and cook over medium heat, stirring until tender, 6 to 8 minutes. Add the beans, cover, lower the heat and simmer for 5 minutes. Let cool.
  2. Using a blender, puree the bean mixture with the yogurt, salt and pepper to taste, and 2 to 3 tbsp. water until nearly smooth. Add the bacon, pulse to mix.
Variation Italian Hero:
  • Skip pureeing the bean dip; add chopped bell peppers in three colors, plus chopped italian sausage.
Variation Mediterranean:
  • Sir in chopped flat-leaf parsley and crumbled feta; replace the scallions with fresh oregano leaves.
Variation Beet:
  • Mix in grated raw or chopped cooked beets.
Variation Margarita:
  • Add a splash of tequila and squeeze of lime; stir to combine.
Variation Hummus & Pita:
  • Fold in store-bought hummus and crushed-up pita chiips.
Variation Firecracker:
  • Toss in chopped red onion and a few dashes of chili sauce.
Variation Taco:
  • Sprinkle in taco seasoning mix; fold in drained canned corn and chopped avocado.
Variation Seven-Layer:
  • Top with guacamole, sour cream, shredded lettuce, diced tomato, chopped bell pepper and shredded cheddar.
Variation Three-Bean:
  • Replace two-thirds of the black beans with equal parts black-eyed peas and pinto beans.
Variation Potato-Cheddar:
  • Toss in diced boiled potatoes and shredded cheddar.
Variation Porky:
  • Stir in pulled pork and garnish with crumbled pork rinds.