Bean And Bacon Dip Recipes

WHITE BEAN AND SMOKED BACON DIP

Steps:

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

BEAN WITH BACON

Steps:

• Boil the beans in 9 cups of the water and then let sit for one hour. Drain and set aside.
• Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain except for 1/4 cup grease. Coarsely chop the bacon.
• Add the onions and celery to the reserved grease and bacon and saute until soft, do not drain. Add the chicken base or cubes, 4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours.
• Stir in the tomatoes with their juice. Serve.

BEAN AND BACON FIESTA DIP

Steps:

• Cook bacon until crisp; drain on paper towels. Set 2 slices of bacon aside; crumble remaining 6 slices.
• Spray 8-inch square (2-quart) microwavable dish with cooking spray. In medium bowl, mix refried beans, green chiles and crumbled bacon. Spread mixture evenly in dish. Sprinkle frozen corn and black beans evenly over refried bean mixture. Pour salsa over top. Sprinkle cheese over salsa. Crumble remaining 2 slices of bacon; sprinkle over cheese.
• Microwave uncovered on High 10 to 15 minutes or until cheese is bubbly and mixture is thoroughly heated. Garnish with spoonfuls of sour cream. Serve warm dip with tortilla chips.

HOT BEAN AND BACON DIP WITH AIR FRYER TORTILLA CHIPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray an 8x8-inch baking dish.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble once cooled.
• Saute onion in the same skillet until translucent, 4 to 5 minutes. Add green chiles and garlic and cook for 2 more minutes. Add pinto beans; bring to a boil. Stir in chicken broth and chili powder. Reduce heat to low and mash beans. Let simmer until slightly thickened, 5 to 6 minutes. Add cream cheese and stir until melted. Simmer until slightly thickened, 5 to 6 minutes. Add bacon and stir until well combined. Season with salt and pepper.
• Layer 1/2 of the bean mixture, 1/2 cup pepper Jack, and 1/2 cup Cheddar cheese into the prepared baking dish. Repeat layers.
• Bake, covered, in the preheated oven for 15 minutes. Uncover and continue baking until cheese is melted or lightly browned, 5 to 7 minutes more.
• Meanwhile, preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.
• Cut each tortilla into fourths. Spray both sides of each tortilla with avocado oil. Place in air fryer basket in a single layer. Air fry for 4 to 6 minutes. Flip and continue cooking until crisp, 2 to 3 minutes more. Check your basket constantly because they can burn quickly. Sprinkle with salt and serve with hot dip.

WHITE BEAN, CHEDDAR AND BACON DIP

Steps:

• In a skillet cook the bacon over moderate heat, until crisp. Transfer bacon to a plate lined with paper towel and pour off all but 2 tablespoons fat. Add onion and garlic to skillet and cook, stirring occasionally, for 5 minutes. Add cumin and chili powder and cook, stirring, 1 minute. Add beans and cook, stirring occasionally, 5 minutes.
• Transfer the mixture to a food processor and puree until smooth. Add the cheddar, sour cream, lemon juice, salt and cayenne and puree until combined well.
• Transfer dip to a serving bowl and garnish with the bacon, crumbled.
• Serve with crudites and/or tortilla chips.

BEAN AND BACON DIP

Steps:

• Fry bacon, drain on paper towel. Pour off the bacon fat, reserving 1 Tbls. in pan. Saute onion in bacon fat until soft. Add refried beans, stir on low heat until hot. Add seasonings, hot sauce and sour cream. Fold in crumbled bacon. Chill or serve warm with tortilla chips or fritos.

EASY 3-INGREDIENT BEAN DIP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Stir sour cream and soup together in a 9-inch square baking dish. Top with Cheddar cheese.
• Bake in the preheated oven until cheese has melted, about 10 minutes.

BEAN AND BACON SOUP

Steps:

• Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans; discard liquid., In a large saucepan, combine the broth, beans, parsley, bay leaves and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onion, carrot and celery. Cover and simmer for 20-25 minutes or until vegetables and beans are tender. Stir in bacon. Discard the bay leaves before serving.

CAMPBELL'S BEAN & BACON DIP

Steps:

• Mix all ingredients; chill.
• Especially tasty with bacon wafers.
• If smoother dip is desired, beat in electric mixer of blender.
• May also be used as a sandwich spread, served on toast.
• Makes about 1 1/2 cups.
• Source: Campbell's"Cooking with Soup" 1970.

BEAN AND BACON DIP

Steps:

• Heat all ingredients together over medium heat till cheese is melted.
• Serve warm with Frito corn chips for dipping.
• YUM!