White Bean and Bacon Dip with Rosemary Pita Chips

By CandyH

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

Preparation

Step 1

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.