Spicy Bacon and Scallion Dip
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.
Ingredients
- 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
Instructions
- 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.
This post was sponsored by Tabasco. I created this recipe as Tabasco 10-Ingredient Challenge.
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Ha I just noticed your husband has his own tag with this dip lol Anyway, bacon always attracts my eye. Love the spicy kick you gave this. Pinned to try for later!
haha yup – all of his favorites get tagged. That way he can go back through them and pick something easily when I want to cook a repeat and don’t feel like picking one. 😉