White Bean & Bacon Dip (and exciting news!)

I originally found this White Bean & Bacon Dip in a 2004 edition of “The Best of Cooking Light” cookbook that I purchased at an antique store on vacation and I couldn’t wait to try it. It sounded perfect for a football season crowd pleaser so I saved it for the Fall. I did scale back the scallions a bit and add an extra slice of bacon (because who doesn’t want more bacon??). I also used Center Cut bacon because it’s a bit leaner than most bacon cuts without losing any flavor and it crisps up so much better than turkey bacon.

I loved this dip. It’s kind of like a thick white bean hummus texture-wise, and the garlic, bacon, scallions, hot sauce and lemon combine for a really delicious, savory, smoky flavor. I served this dip toasted Sandwich Thins cut into triangles, celery sticks, and reduced fat Wheat Thins. They all tasted fantastic with the dip (I’m pretty sure I’d eat this dip off a wood chip…) but I actually think I like it best with the celery sticks. Try it yourself and see! It would also be great with pita chips, other veggies or different crackers. Serve it up and watch it disappear! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!

On a personal note, I have some exciting news…

If you follow me on Instagram you probably already know (because I posted the ring!), but the reason this dip wasn’t posted earlier this weekend is that I GOT ENGAGED ON FRIDAY!!!!!!!! Everything since then has been a whirlwind but I spent most of the weekend spending time with my fiancé (ahhhh, it’s so exciting to call him that now!) and our families and on the phone with everyone I know. I truly couldn’t be happier. Future Mr. Bites (haha) is my person. He’s the smartest, funniest, cleverest guy I know. He’s the first person I turn to for good news or bad and I know he’ll support me through either. He’s my best friend in the world and the one who knows me better than anyone ever has, and he loves me faults and all. He’s thoughtful and caring and dependable and he’ll go out of his way for anyone (especially the people he loves). He has so many amazing talents and qualities and we have so much fun together. We’re opposites in a lot of ways and are continually learning from and sharing interests with each other. He’s a manly, outdoorsy guy who loves science, woodworking and hiking and I’m a girly, preppy suburbs girl who wears my emotions on my sleeve and loves writing, cooking and traveling. I love him with my whole heart and I can’t imagine my life without him. He still gives me butterflies all the time. I feel so proud, lucky and excited that I get to be with him forever. He’s going to be my husband!!!

My mom got me the above “diamond ring” napkin ring to use in my first post after getting engaged (so cute, she is the BEST), but since I had already planned this recipe and dip generally doesn’t warrant a napkin ring, I took a separate picture of it. Love it! Thanks Mom :).

Now for the reason you’re all here…the recipe!

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White Bean & Bacon Dip

Prep Time: 5 minutes mins

Cook Time: 30 minutes mins

Total Time: 35 minutes mins

Calories: 71kcal

A bit like a white bean hummus, with garlic, bacon, scallions, hot sauce and lemon for delicious flavor!

Yield: 8 (3 tablespoon) servings

Ingredients

• 3 raw slices center cut bacon, chopped into small pieces (I used Oscar Meyer)
• 4 garlic cloves, minced
• 1/3 cup fat free reduced sodium chicken broth
• 1 (19 oz) can Cannellini beans, drained and rinsed
• 3 tablespoons diced scallions, divided
• 1 tablespoon fresh lemon juice
• ½ teaspoon hot sauce, I used Sriracha, but you could use Frank’s or any kind
• 1/8 teaspoon salt
• 1/8 teaspoon paprika

Instructions

• Place the cut up bacon pieces into a medium saucepan and bring over medium heat. Cook until pieces are crispy, stirring occasionally. Remove the bacon pieces to a paper towel using a slotted spoon. Reserve about 2 teaspoons of bacon grease in the pan and discard any additional if necessary.
• Add the minced garlic to the bacon grease, still over medium heat and cook for about a minute until golden and fragrant. Add the broth and beans and stir to combine. Turn the heat to high and bring the mixture to a boil. Reduce the heat to low and simmer for 10 minutes.
• In a food processor, combine the bean mixture, 2 tablespoons of the scallions, lemon juice, hot sauce, salt and paprika. Turn on and process until the mixture is smooth. Remove to a bowl and add in the remaining tablespoon of scallions and the majority of the bacon pieces. Stir to combine and sprinkle the remaining bacon pieces on top. Serve warm (you can definitely make this ahead of time and heat it up in a microwave before serving).

Notes

To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!

Nutrition Information:

71 calories, 10 g carbs, 1 g sugars, 2 g fat, 1 g saturated fat, 5 g protein, 3 g fiber (from myfitnesspal.com)

MyWW SmartPoints per (3 tablespoon) serving:(SP calculated using the recipe builder on weightwatchers.com)

Green: 3 SmartPoints/ Blue: 1 SmartPoints/ Purple: 1 SmartPoints

Weight Watchers Points Plus:

2 per serving (P+ calculated using the recipe builder on weightwatchers.com)

slightly adapted from Cooking Light

Author: Emily Bites

Course: Appetizer

Cuisine: American

Keyword: Bean Dip, Bean Hummus, WW Appetizer