Monday, October 31, 2016

Secret Recipe Club Fall Theme - White Bean Dip

This is my next to last Secret Recipe Club post.  
It's actually the last themed post I will be making here.  Cause after next month, the Secret Recipe Club is no more. 
But in the meantime, I have this last themed post to do.   I was assigned Traci's blog, Burnt Apple as the blog to find and make a recipe from, for our Fall Themed Reveal.

When I think of fall, I think of the leaves turning, the air is crisper, if you're not in an inversion, the air smells so good, and you can start thinking of making heartier meals.   At least that was the way it was when I lived in UT.
However in Florida, it means finally, finally, turning off the air conditioning, and sleeping with the windows open at night.   There are leaves that turn gold and red here as well,  and the air, while not quite crisp, at least isn't soggy and humid, usually.
Which brings me to Burnt Apple.
Traci tells about a muffin that was so well done that her husband threw it against the wall and it went through.  My mom, who was a fantastic cook, used to tell about the hamburger she cooked for my dad when they were first married and how it would have made a dent in the wall if Dad had thrown it.  Knowing my dad, he probably, manfully choked it down and then thanked my mom for cooking.  I have my own crispy critter tale to tell as well, but that's for another day.

There were a lot of recipes on Burnt Apple, and I've got a few bookmarked.   Like her Boudin Sourdough Crackers or the Chicken Tortellini Soup or the Stuffed Sausage and Cheese bread.

They all sounded like great Fall dishes, but I got stuck here.
In the appetizer section.
Gee what a surprise?
Not.
And since it was Tapas this past weekend I decided to have fun.  I made her White Bean Dip 
I was conflicted though. 
The Healthy Chili's Queso Dip also looked good.   But I did an eeny meeny miney mo and the White Bean Dip won.
White Bean Dip
I also added a little fresh Rosemary and thought it complemented the entire dish very well.
yield: 6-8 Servingsprint recipe

White Bean Dip

prep time: 10 MINScook time: 10 MINStotal time: 20 mins
This fall dish is perfect, warm, rich tasting and full of beans and bacon.

INGREDIENTS:


  • 2 15 oz. Cans of Great White Northern Bean (=3 cups)
  • 8 strips bacon, cooked and chopped into little pieces (I used some frozen cooked bacon, and broke it up while it was still frozen)
  • 1 clove garlic, minced *
  • 1/4 cup chopped Parsley *
  • 1/2 tsp. lemon zest *
  • 2 1/2 teaspoons lemon juice
  • 1/2 tsp. Salt (optional)
  • 1/2 tsp. minced Fresh Rosemary
  • 1/4 cup olive oil
  • 1/4 cup water

INSTRUCTIONS:


  1. *3 tablespoons Gremolata Since I still had some Gremolata in the freezer from the batch I made a month or so ago, I just measured out 3 tablespoons of it instead of the garlic, lemon zest and parsley. Place the beans, Gremolata, Rosemary and bacon into the bowl of a food processor. Process until smooth, drizzling in the oil and water til it's nice and smooth. Transfer the mixture into a sauce pan sprayed with a little cooking spray. Heat through and serve with some nice Romano Crisps.
Created using The Recipes Generator

Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

28 comments:

  1. Beans and bacon are such a great combination! I bet this dip is really tasty.

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  2. How could you go wrong with beans and bacon?! YUM

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  3. Replies
    1. I love hummus, but it's always good to have alternatives.

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  4. sounds wonderful! such a great dip!

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    Replies
    1. I love a good hot dip. Foodwise as well. lol

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  5. This sounds like a delicious dip especially with the rosemary in it. Great choice!

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    Replies
    1. The dip was calling for something a little, more, and the rosemary did the trick.

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  6. I'm always looking for new dip recipes. I'm adding this one to the list!

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    Replies
    1. One can never have too many dip recipes.

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  7. That sounds delicious! Great pick for today!

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  8. Bean dips are always so yummy! I tend to do black beans with a Mexican flair. Loving this white bean version.

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    1. I love beans and this is a different version of a dip.

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  9. The problem with this is that I would eat it all - in one sitting. Sigh... I do love beans. Bacon is good, too....

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    1. I may have a bit of a bean problem, but so long as no one peeks into my pantry, no one needs to know how bad it is. LOL. Beans are good food, as is bacon.

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  10. I always add a little cooked and crumbled bacon to my beans, so I can imagine how good this bean dip is. I like your idea of adding rosemary to kick the flavor up a notch too.

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    1. The Rosemary gave it a finishing touch. And since my Rosemary is doing well, it didn't hurt it to be 'pruned' a little.

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  11. You can't go wrong with a dip topped with bacon! Great SRC recipe!

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  12. Aw, thanks for all the kind words and the write up. I love your additions to the recipe. I'll have to try them. Hope you had a great Halloween! Traci, BurntApple.com

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    Replies
    1. Thanks for the recipe. Most of the people at the Halloween party liked it as well.

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