Bacon and Bean Dip

Appetizer

From Rachel Ray, this dip is thick and requires a strong chip for dipping. Corn chips, Doritos, white corn chips or Tostitos work well. This takes about 30 minutes and serves 6.

Ingredients/Shopping List
• 3 slices bacon, chopped
• 1 carrot, finely chopped
• 1 small onion, finely chopped
• 2 garlic cloves, smashed and peeled
• 1 (15 ½ ounce) can cannellini beans, rinsed
• ¼ cup plain yogurt
• 2 tablespoons olive oil

Directions

Cook bacon until crisp. Place bacon on a paper towel to drain and discard bacon fat. (Well, you know better than that!. Save the bacon fat for some other recipe). Add carrot, garlic, olive oil, and onion to saucepan. Cook over med heat 6-8 minutes. Add beans, reduce heat, cover and cook 5 minute. Cool to room temperature.

Using food processor, puree bean mixture, yogurt and 2-3 talespoons water until nearly smooth. Add reserved bacon and pulse to incorporate. Season with salt and pepper.

Btw, cannellini beans are white kidney beans.

This is not actually a favorite recipe of mine, but deserves inclusion here because my guests raved and more than one asked for the recipe.