White Bean And Bacon Spread Appetizer Food

WHITE BEAN, CHEDDAR AND BACON DIP

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.

CREAMY ESCAROLE AND WHITE BEAN DIP

Steps:

• Heat the olive oil in a large high-sided saute pan over low heat. Add the garlic and cook until just starting to soften, about 1 minute. Increase the heat to medium; add the escarole and cook until just wilted, 3 to 5 minutes. Stir in the white wine, 1/2 cup water, the cannellini beans (with the liquid from the can) and a large pinch of salt. Bring to a strong boil over medium-high heat and cook for 5 minutes, stirring occasionally. Stir in the rosemary and cook until there is only a light coating of liquid at the bottom of the pan, about 5 more minutes. Turn off the heat and let cool at least 15 minutes.
• Transfer the mixture to a food processor and blend until smooth, stopping to scrape down the sides of the bowl as needed (the mixture should look similar to the texture of spinach dip). Spoon into a medium bowl, cover with plastic wrap and refrigerate until completely chilled, about 2 hours.
• Before serving, season the dip with lemon juice and more salt to taste. Drizzle with olive oil. Serve with crackers and/or crudites.

WHITE BEAN AND SMOKED BACON DIP

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.

SOUTHWEST WHITE BEAN, CHEDDAR AND BACON DIP

Steps:

• In a skillet cook the bacon over medium heat until crisp.
• Meanwhile, toast ground cumin in a small pan over medium heat until fragrant. Remove from heat.
• When bacon is done cooking, transfer to a plate lined with paper towels and pour off all but 2 T of bacon fat from skillet.
• 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 cheese, sour cream, lemon juice, salt and cayenne and puree until combined well.
• Crumble bacon.
• Transfer dip to a serving bowl and garnish with the crumbled bacon. Serve.

WHITE BEAN CROSTINI

Steps:

• In a food processor, combine the beans, 1/4 cup oil, garlic, salt and pepper. Cover and process until smooth. Add olives and thyme; process until blended. , Place bread on an ungreased baking sheet. Brush with remaining oil. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. Cool slightly. Spread each slice with 1 tablespoon bean mixture. Garnish with olives and thyme if desired.

BEAN AND BACON DIP

Steps:

• Heat all ingredients together over medium heat till cheese is melted.
• Serve warm with Frito corn chips for dipping.
• YUM!

WHITE BEAN BRUSCHETTA

Steps:

• Preheat grill pan or broiler.
• In a bowl, gently combine the beans, olive oil, balsamic vinegar, red pepper, basil and garlic.
• Season with salt and pepper to taste.
• It's nice if the mixture can sit for a half an hour or so.
• For the bread: I usually warm a clove or two of chopped garlic in some olive oil to infuse the flavor.
• This can be done on the stovetop over VERY low heat, or in the microwave heated for about 30 seconds.
• Add a couple shakes of salt and pepper, and brush garlic oil evenly over the bread slices.
• Toast bread under the broiler, or on a grill pan for a few minutes (3-5), until slightly brown and crisp, or until there are grill marks.
• Top the bread slices with the bean mixture and drizzle any extra balsamic/oil over the top.
• This bruschetta is nice served with a tossed green salad.

WHITE BEANS WITH BACON AND ENDIVE

Steps:

• Cook bacon in heavy large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Set bacon aside. Add onion to drippings in pot and sauté until beginning to soften, about 4 minutes. Add half of endive with water still clinging to leaves. Cover pot and cook until endive is wilted, stirring once, about 4 minutes. Add remaining half of endive and chopped garlic. Cover and cook until endive leaves are wilted but still bright green, stirring once, about 4 minutes. Add cannellini, beef broth, and bacon. Cook bean mixture until heated through, stirring often, about 5 minutes. Season to taste with salt and pepper.