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Slimmed-Down Bacon and Bean Dip

6 strips (5-ounces) lean 25 percent-less-fat bacon, diced2 cups finely chopped sweet onion 2 tablespoons minced garlic 2 teaspoons crushed red pepper 2 tablespoons chopped fresh thyme leaves 6 tablespoons sherry vinegar 2 cans (15.5 ounces each) Great Northern white beans, drained and rinsed frac12; cup low-sodium, 99 percent fat-free beef broth cup water 1frac12; teaspoons kosher or sea salt 1 teaspoon grated lemon zest

In a 10-inch nonstick skillet over medium heat, cook bacon until crisp and all the fat is rendered. Transfer bacon to a plate lined with paper towels. Blot bacon to remove excess fat. Set aside.

Drain all but 1 teaspoon bacon fat from the skillet. Return pan to medium heat and add onion. Saute, stirring frequently, until soft but not brown, about 5 minutes. Add garlic and crushed red pepper; continue cooking, stirring frequently, until light golden brown, about 15 minutes. Adjust the heat to medium-low, if necessary.

Add thyme and cooked bacon and stir for 30 seconds. Pour vinegar over the top and simmer, stirring occasionally, until the liquid has reduced by two-thirds. Add beans, broth and water and simmer, stirring occasionally, until the liquid has reduced by two-thirds. Add salt and lemon zest. Remove from the heat and let cool for 5 minutes.

Transfer the mixture to the work bowl of a food processor fitted with the metal blade. Pulse until the dip is spreadable but still chunky. Taste and adjust seasonings. Transfer to a serving bowl; serve immediately.

Makes 2frac12; cups.

Skinny dippers: Baked tortilla chips, crudites, baked pita chips or baked potato chips.

Do-ahead: Dip can be prepared up to 2 days in advance and refrigerated. Warm in a microwave or on the stovetop in a double boiler just before serving.

:Nutrition values per 2 tablespoons: 47 calories (11.5 percent from fat), 0.6 g fat (0.2 g saturated fat), 7 g carbohydrates, 2 g fiber, 3 g protein, 2 mg cholesterol, 121 mg sodium.

Adapted from #8220;Skinny Dips#8221; by Diane Morgan (Chronicle Book 2010)

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