Day 4, Dip of the Day: Thyme-Bacon-White Bean Dip

With America’s Birthday only 1 day away it’s time for a dip that incorporates something that’s truly representative of the USA… BACON! This Dip of the Day is a bit of an indulgence and perfect to offer guests at your 4^th of July party. This dip is high in iron and fiber and as difficult as it may be try not to come back to the appetizer table too often, or you won’t have room for the main course! 

The dip in this picture was mixed only with a spoon and not a food processor, which will result in a smoother texture.  

Thyme- White Bean Dip

1 15 oz. can cannellini beans (aka white kidney beans)

2 pieces of black forest bacon (I prefer Wellshire brand)

2 cloves garlic, sliced

¼ tsp white pepper

Dash of paprika

1 tbsp olive oil

2 heaping tbsp thyme leaves (fresh is best)

Lemon juice to taste

Kosher salt and black pepper to taste

Fry the two slices of bacon in a large skillet. I usually breakout my cast iron skillet for this, since I love the seasoning the bacon adds to the pan. Feel free to add as much bacon as you’d like to this recipe. Using only two pieces adds just enough flavor and crunch, while still keeping the recipe relatively low in fat, but bacon addicts let your taste buds do the deciding here. Drain crisped bacon on paper towels and remove nearly all of the bacon grease from the pan, leaving a very thin coating.

Rinse and drain cannellini beans thoroughly and pat dry with a paper towel. Over medium heat, add the cannellini beans and sliced garlic cloves to the skillet you used to cook the bacon and cook until beans are golden brown in color (about 4 minutes). Remove from heat and let cool in the pan until room temperature.

In a food processor, combine the beans, garlic, white pepper and paprika. With the food processor running, slowly add the olive oil. Once the mixture is smooth, transfer to a serving bowl and mix in the thyme, lemon, salt and black pepper with a spoon.

Enjoy with any dipping device! I especially like this dip with crudités and whole wheat crostini or pita. 

Hope you all have a very Happy 4th of July!!! We're cooking up a feast tomorrow, so there will be plenty of posts in the next couple weeks with new BBQ ideas!