(Serves about 6)
2 (15 ounce) cans Cannellini or Navy beans, drained and rinsed
1 clove garlic, smashed
¼ cup roughly chopped parsley, plus 1 teaspoon finely chopped, divided use
2½ teaspoon lemon juice
¼ teaspoon lemon zest
½ teaspoon salt
¼ teaspoon black pepper
8 strips apple-smoked bacon, cooked and chopped, 1 tablespoon reserved for garnish
½ cup olive oil, plus a drizzle, divided use
• Parmesan-Garlic Crisps (recipe below)
-Place the beans, the garlic, the ¼ cup roughly chopped parsley, the lemon juice and zest, the salt, pepper and all but 1 tablespoon of the chopped crispy bacon into the bowl of a food processor and process until well combined and mostly smooth; with the processor running, begin drizzling in the ½ cup of olive oil, and process until the dip is completely smooth.
-Spoon the dip out into a bowl, and finish by sprinkling the top with the remaining 1 teaspoon of finely chopped parsley and reserved 1 tablespoon of chopped crispy bacon and a drizzle of the olive oil; serve alongside the Parmesan-Garlic Crisps.
Parmesan-Garlic Crisps ingredients:
1 French baguette, sliced very thinly on the bias
Drizzles of olive oil
1garlic clove, paper removed and end cut off
¼ cup grated Parmesan cheese
½ teaspoon Italian seasoning
-Turn your oven on to “Broil”, and line a baking sheet with foil or parchment.
-Place the baguette slices onto the baking sheet, and drizzle just enough olive oil over the slices to lightly coat them; place them into the oven under the broiler for only a moment to slightly toast; remove the baking sheet with the toasts, and carefully rub the cut clove of garlic over each toast slice; next, sprinkle some of the grated Parmesan cheese over each slice of toast, as well as the Italian seasoning; place back into the oven under the broiler to crisp up a little more, just until the toasts are golden-brown and the Parmesan is lightly melted; finally, once the toasts are cool enough to handle, slice each one in half diagonally, and serve alongside the Creamy White Bean and Bacon Dip.