White Bean Dip with Bacon and Rosemary

Bye, Bye Bean Week!! I must say that my digestive tract and I aren't gonna miss ya. I still had about 3 cups of beans hanging out in my refrigerator, and I just couldn't look at them any more.

So, dear readers, I cheated. I had parties to go to this weekend, so I made bean dip. A double batch. And shared. Thus, hubs and I did not solely consume our HUGE tupperware of beans. I shared. We cheated. But I suck that way and y'all know this already.

This dip is a snap to prepare, and you can either serve it in a bowl with pita chips or crudites, or you could smear it on toasted bread like a bruschetta. Don't bypass the applewood smoked bacon--it adds a nice depth of flavor.

White Bean Dip with Bacon and Rosemary
adapted from Cooking Light Magazine

can easily be doubled

3 slices applewood smoked bacon, chopped
4 cloves garlic, minced
2 cups cooked Great Northern beans
1/4 cup chicken or vegetable stock
1/4 cup chopped onion
1/2-3/4 teaspoon hot sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh rosemary

In a small non-stick skillet over medium heat, cook bacon until crisp. Remove bacon and drain on paper towels. Add the garlic and cook for one minute. Add beans and stock, bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat.

Puree all ingredients except the bacon in a food processor. Stir half of the bacon into the dip; sprinkle the remaining bacon over the top. Best served either slightly warm or at room temperature.

**NewsFlash: My kids ate this dip!!! But, that said, they do like hummus (Sabra brand) and they adore bacon, so it's not a ginormous stretch. But still, I was pleased.

Epilogue: Yes, Virginia, I am tired of beans. And no, I don't think I'm up for Bean Week again any time soon. However, any of the dishes I made during Bean Week from Hell will be a nice addition to your menu...just not all in the same freaking week, okay? Your family will thank you for that.