Bacon 'n' Bean Dip

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“From "Everyday with Rachael Ray." The original recipe called for making your own baked potato chips, but I didn't think I would ever go through the trouble. I would serve it with yummy thick Kettle chips or pita chips.”
READY IN:
30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook bacon in med saucepan over med heat, stirring, until crisp. Using slotted spoon, transfer bacon to small bowl and set aside. Discard bacon fat. Add 2 T olive oil, the carrot, onion, and garlic to saucepan and cook over med heat, stirring til tender, 6-8 minute Add beans, cover and cook over med-low for 5 minute Let cool.
  2. Using food processor, puree bean mixture, yogurt and 2-3 T water til nearly smooth. Add reserved bacon and pulse to incorporate. Season with salt and pepper.

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