White Bean And Bacon Dip With Rosemary Pita Chips

• 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

1. Preheat oven to 350u0b0.
2. 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 350u0b0 for 20 minutes or until golden.
3. 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.
4. 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.

rosemary, salt, garlic, freshly ground black pepper, pitas, cooking spray, bacon, garlic, chicken broth, cannellini beans, green onions, lemon juice, hot sauce, salt, paprika

Taken from www.myrecipes.com/recipe/white-bean-bacon-dip-with-rosemary-pita-chips (may not work)