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Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell Photo by: Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

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.

Cooking Light MAY 2003

  • 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

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
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White Bean and Bacon Dip with Rosemary Pita Chips recipe

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