Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield
8 servings (serving size: 3 pita chips and 3 tablespoons dip)

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.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Step 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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