Spicy Sriracha White Bean And Bacon Dip Food
SPICY HONEY SRIRACHA GAME DAY DIP
You can easily whip up this creamy, spicy and salty dip. I love dips for parties in the slow cooker-just turn the slow cooker to low once it is cooked and let your guests help themselves. No need to worry about the dip getting cold and having to reheat it. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Appetizers
Time 3h20m
Yield 3 cups.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 168 calories, Fat 13g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 243mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 9g protein.
SPICY SRIRACHA WHITE BEAN AND BACON DIP
If you're looking for something to bring to the party that will amaze, this is the dip. People can't get enough. It goes great with pita or tortilla chips. You can make it a bit healthier or vegetarian by excluding the bacon and using a tablespoon of olive oil instead. Adjust the amount of sriracha depending on how spicy you like it (1 tablespoon gives it just a small bite).
Provided by Noodles
Categories Beans
Time 28m
Yield 8-10 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 80.3, Fat 2.9, SaturatedFat 0.4, Sodium 162.3, Carbohydrate 10.5, Fiber 3.4, Sugar 1.1, Protein 3.8
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5/5 (1)Total Time 25 minsCategory SnacksCalories 346 per serving
- To make the Sesame Pita Chips, preheat the oven to 350 degrees F. Slice the pita bread into wedges and spread them out on a large baking sheet so that none of the pieces are overlapping. Lightly brush the surface of the pita bread with olive oil and sprinkle with sesame seeds. Bake until golden and crisp, 10-15 minutes. (Note: I like my pita chips to have a bit of give to them, so I pull them out right at 10 minutes, but baking them for 15 minutes renders them extra crisp.) Allow to cool completely before serving.
- To make the Sriracha White Bean Spread, combine the white beans, olive oil, sesame oil, soy sauce, Sriracha, curry powder, dried coriander, and lime juice in a blender. Add 1/4 cup water and blend until smooth. Add up to an additional 1/4 cup water if needed until the consistency is thick but spreadable.
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- In blender, combine all ingredients (white beans, olive oil, sesame oil, soy sauce, sriracha sauce, garlic, curry powder, water, and lime juice).
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