from-cookinglight

White Bean and Bacon Dip with Rosemary Pita Chips

White Bean and Bacon Dip with Rosemary Pita Chips Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

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.



    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)

Nutritional Information

Calories per serving: 137
Caloriesfromfat per serving: 25%
Fat per serving: 3.8g
Saturated fat per serving: 1.3g
Monounsaturated fat per serving: 1.5g
Polyunsaturated fat per serving: 0.7g
Protein per serving: 4.7g
Carbohydrate per serving: 20.5g
Fiber per serving: 2.6g
Cholesterol per serving: 3.8mg
Iron per serving: 1.4mg
Sodium per serving: 397mg
Calcium per serving: 39mg

Good to Know

The traditional base of dips—sour cream—is replaced here with fat-free, low-sodium broth. Using bacon made from leaner pork cuts out a significant amount of fat from this garlicky dip. Plus, the cannellini beans are full of magnesium, potassium, folate, and fiber.

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