Recipe: White Bean Dip with Bacon and Basil Pesto

White Bean Dip with Bacon and Basil Pesto

Ingrediants:

1 can (15 ounces) white beans – I used Cannellini beans
1/2 cup bacon (I used real bacon bits)
2 tablespoons garlic (I used minced garlic, if using fresh garlic then dice it)
1 large shallot (diced) – (FYI: This looks like Garlic and its by the onions)
5 tablespoons Olive Oil
1 teaspoon Balsamic Vinegar (I used Balsamic Vinaigrette salad dressing because thats what I had on hand)
2 tablespoons store-bought basil pesto (found this by the pasta sauces)
Bread or crackers to spread or dip on

Directions:

Drain the liquid from the beans.
Place a medium sized saute pan (preferably non stick) over medium heat and add two tablespoons olive oil and the bacon.
After about a minute, add in the garlic and shallots and cook for another minute.
Before the garlic and shallot brown, add the white beans to the pan until beans are thoroughly heated.
Put beans into a food processor and pulse until smooth, if the beans are soft enough, you may be able to mash them up right in the pan.
Mix in the basil pesto. It may not look the prettiest but trust me, its amazing! The original recipe called for spreading the basil pesto on bread and then spreading the bean mixture on top but I wanted it all in one bowl so people could dip in it if they wanted.
Serve warm but it can be refrigerated and warmed up for a few days.
I served this in a bowl with bread on the side to dip in it.

Recipe adapted from La Brea Bakery