White Bean and Bacon Dip with Rosemary Pita Chips

White Bean and Bacon Dip with Rosemary Pita Chips
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • ½ teaspoon dried crushed rosemary
  • 3 (6-inch) pitas, each cut into 8 wedges
  • Chips:
  • 1 (19-ounce) can cannellini beans, drained
  • Dip:
  • ½ teaspoon hot sauce
  • ¼ cup chopped green onions
  • + 10 more ingredients
    • 4 garlic cloves, minced
    • 2 applewood-smoked bacon slices, chopped (such as Nueske's)
    • Cooking spray
    • ¼ teaspoon salt
    • 1/8 teaspoon salt
    • 1/8 teaspoon freshly ground black pepper
    • 1 tablespoon fresh lemon juice
    • ¼ teaspoon garlic powder
    • 1/3 cup fat-free, less-sodium chicken broth
    • 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 gol...

View full recipe at My Recipes

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