White beans give this spicy bacon and scallion dip a luxuriously creamy texture and makes it great substitute for cheese dip.
For today’s contribution to the Tabasco 10-Ingredient challenge, I decided to make a recipe that’s a little more traditional than yesterdays roast chicken and farro. This bacon and scallion dip makes an awesome mid-afternoon snack with raw veggies or pita chips (Sunday football, anyone?); you could also roll it in a tortilla for an ad hoc burrito.
White beans give the dip a luxuriously rich and silky texture and if you didn’t know better you’d sweat there was queso hiding in there somewhere.
It’s also crazy easy to make; the hardest part is waiting for the bacon to cook up nice and crispy – there’s nothing worse than flabby bacon in your dip – and then waiting for it to cool without eating it all.
- 4 ounces bacon
- 1 can (15.8 ounces) great northern beans, undrained
- 1 teaspoon olive oil
- 20 dashes Tabasco® Original Red Sauce
- 2 scallions, white and green parts, sliced
- Cook the bacon until very crisp. Drain on paper towels until cool; crumble.
- In a food processor, puree the beans until very smooth, about 30 seconds. Drizzle in the olive oil and Tabasco; pulse 5-6 times or until combined.
- Stir in half the bacon and scallions. Pour into a serving dish and top with remaining bacon and scallions.
- Serve at room temperature or chilled.
Disclosure: I received monetary compensation for creating recipes for the Tabasco 10-Ingredient Challenge.