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
How to Make It
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.
Served it at a gathering and people didn't seem especially drawn to it. It's good, and adds a different flavor to the collection of dips and appetizers we had. Nothing to write home about. Served with store bought pita chips.
Excellent with a few very minor adjustments. First when making the pita chips you need to separate them before baking. Lay them crust side (outside) down on the baking sheet. While there are good uses for cooking spray this is NOT one of them. Instead brush them with a tiny bit of extra virgin olive oil before sprinkling the rosemary mixture. And if you have sea salt or kosher salt use it instead of table salt. I've been making my own pita chips for years and this combo with the rosemary is the best yet. For the dip, use only the white part of the green onions. Note that you don't put the bacon into the food processor. You crumble it and stir it in. Overall it looks like a toasty version of hummus and is delicious. Can be served at room temp but is even better warm. I served it from a mini crockpot. Easy and a huge hit.
Solid App - I just made this dip for an appetizer to an Easter dinner and it recieved good reviews. The only change I made was to include more garlic, omit the hot sauce (to adjust for family tastes) and used 4 pieces of bacon in lieu of two. Overall, it was tasty and it was quite easy to make. The limited amount of ingredients needed was excellent and the dip came together while the chips were toasting in the oven; total time ~25 minutes from start to finish. The final product was an odd brownish-green color from the bacon pureed with the green onion, which reminded me a bit of oxidized avocados, so as first (for me) it was a tad unappetizing. After one bite on the rosemary pita chip though, I got over it and everyone seemed to enjoy it. Definitely make the pita chips in the recipe - well worth the time! I don't know if overall it was good enough for me to crave this recipe in the future, but I would not have any hesitation to make again (especially if requested). Enjoy!
I actually have this recipe in a cookbook by Karen MacNeil called Wine,Food & Friends and this is one of my favorites from it. I prefer to use olive oil to brush the pitas with myself rather then cooking spray. the better the Bacon you buy the better this dip is so you must go to a store that has it at the butcher(Whole Foods is perfect) and not buy the pre-packaged stuff
I made this entire Menu for my 20th Anniversary. We loved everything on the menu. My friends couldn't stop eating this dip. However the recipe is vague on how to bake the pitas, you need to separate them before baking so the rosemary mix sticks to the pitas. Otherwise great dip!!! Will definately make again
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