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.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.

Health
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • 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.

Nutrition Facts

137 calories; calories from fat 25%; fat 3.8g; saturated fat 1.3g; mono fat 1.5g; poly fat 0.7g; protein 4.7g; carbohydrates 20.5g; fiber 2.6g; cholesterol 3.8mg; iron 1.4mg; sodium 397mg; calcium 39mg.