White Bean and Bacon Dip with Rosemary Pita Chips |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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:
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 |
2 applewood-smoked bacon slices, chopped (such as nueske's) |
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. 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.
3. 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.
4. 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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