Spicy Sriracha White Bean And Bacon Dip Recipes

Steps:

• In a large skillet, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Transfer to a greased 3-qt. slow cooker. Stir in cream cheese, cheddar cheese, broth, chili sauce and honey. , Cook, covered, on low until cheese is melted, 3-4 hours, stirring every 30 minutes. Serve with tortilla chips. If desired, sprinkle with green onions.

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.

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.

Steps:

• Cook bacon in a small saucepan over medium heat until slightly crisp.
• Remove bacon from pan with a slotted spoon and set aside.
• Add shallots, garlic, and jalapeno to bacon drippings in pan and sauté for 1-2 minutes, stirring frequently.
• Add beans (including bean water) to pan and simmer uncovered for 10 minutes.
• Combine bean mixture, bacon, lemon juice, tahini, hot sauce, oil, and spices in a food processor and process until smooth.