The homemade rosemary-flecked chips are a great complement to the garlicky dip, but storebought pitas or bagel chips are a fine stand-in.
Preheat oven to 350°.
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
Yield: 8 servings (serving size: 3 pita chips and 3 tablespoons dip).
1. 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.
2. 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.
3. 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.
CALORIES 137 (25% from fat); FAT 3.8g (sat 1.3g, mono 1.5g, poly 0.7g); PROTEIN 4.7g; CARB 20.5g; FIBER 2.6g; CHOL 3.8mg; IRON 1.4mg; SODIUM 397mg; CALC 39mg
Preheat oven to 350°.
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
Yield: 8 servings (serving size: 3 pita chips and 3 tablespoons dip).
1. 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.
2. 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.
3. 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.
CALORIES 137 (25% from fat); FAT 3.8g (sat 1.3g, mono 1.5g, poly 0.7g); PROTEIN 4.7g; CARB 20.5g; FIBER 2.6g; CHOL 3.8mg; IRON 1.4mg; SODIUM 397mg; CALC 39mg
