Bacon 'n' Bean Dip

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: 30 mins
• Serves: 6-8

Ingredients

• 3  slices bacon, chopped
• 1  carrot, finely chopped
• 1  small onion, finely chopped
• 2  garlic cloves, smashed and peeled
• 1 (15 1/2ounce) can cannellini beans, rinsed
• 1⁄4 cup plain yogurt
• 2  tablespoons olive oil

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.