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.
White Bean and Bacon Dip with Rosemary Pita Chips
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
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)
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Amount per serving
- Calories: 137
- Calories from fat: 25%
- Fat: 3.8g
- Saturated fat: 1.3g
- Monounsaturated fat: 1.5g
- Polyunsaturated fat: 0.7g
- Protein: 4.7g
- Carbohydrate: 20.5g
- Fiber: 2.6g
- Cholesterol: 3.8mg
- Iron: 1.4mg
- Sodium: 397mg
- Calcium: 39mg
- 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
- 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.
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White Bean and Bacon Dip with Rosemary Pita Chips Recipe at a Glance