White Bean And Bacon Dip With Rosemary Pita Chips

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

The homemade rosemary-flecked chips are a great complement to the garlicky dip, but store-bought pitas or bagel chips are a fine stand-in.

Ingredients

• 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
• 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

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

Yield: 8 servings (serving size: 3 pita chips and 3 tablespoons dip)