White Bean and Bacon Dip with Rosemary Pita Chips

Photo by Candy H.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • Chips:

  • 1/2

    teaspoon dried crushed rosemary

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon garlic powder

  • 1/8

    teaspoon freshly ground black pepper

  • 3

    (6-inch) pitas, each cut into 8 wedges

  • Cooking spray

  • Dip:

  • 2

    applewood-smoked bacon slices, chopped

  • 4

    garlic cloves, minced

  • 1/3

    cup fat-free, less-sodium chicken broth

  • 1

    (19-ounce) can cannellini beans, drained

  • 1/4

    cup chopped green onions

  • 1

    tablespoon fresh lemon juice

  • 1/2

    teaspoon hot sauce

  • 1/8

    teaspoon salt

  • 1/8

    teaspoon paprika

Directions

Preheat oven to 350°. To prepare chips, combine first 4 ingredients. Arrange pita wedges in a single layer on a baking sheet. Lightly coat pita wedges with cooking spray; sprinkle evenly with rosemary mixture. Lightly recoat pita wedges with cooking spray. Bake at 350° for 20 minutes or until golden. To prepare dip, cook bacon in a small saucepan over medium heat until crisp. Remove bacon from pan with a slotted spoon; set aside. Add garlic to drippings in pan; cook 1 minute, stirring frequently. Add broth and beans; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Combine bean mixture, onions, and remaining ingredients in a food processor, and process until smooth. Spoon mixture into a bowl; stir in 1 tablespoon reserved bacon. Sprinkle dip with remaining bacon just before serving. Serve with pita chips.

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