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 apple wood-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.