White Bean and Bacon Dip with Rosemary Pita Chips

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.

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

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 (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

Preparation

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.

Nutritional Information

Calories:

137 (25% from fat)

Fat:

3.8g (sat 1.3g,mono 1.5g,poly 0.7g)

Protein:

4.7g

Carbohydrate:

20.5g

Fiber:

2.6g

Cholesterol:

3.8mg

Iron:

1.4mg

Sodium:

397mg

Calcium:

39mg