White Bean and Bacon Dip with Rosemary Pita Chips

Ingredients

• 2  applewood-smoked bacon chopped (such as Nueske's)
• 0.1 teaspoon pepper black freshly ground
• 19 ounce .5 can cannellini beans drained canned
• 0.5 teaspoon rosemary dried crushed
• 0.3 cup less-sodium chicken broth fat-free
• 4  garlic cloves minced
• 0.3 teaspoon garlic powder 
• 0.3 cup green onions chopped
• 0.5 teaspoon hot sauce 
• 1 tablespoon juice of lemon fresh
• 0.1 teaspoon paprika 
• 3 6-inch pitas cut into 8 wedges ()
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• slotted spoon

Directions

1. Preheat oven to 35
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.
3. Bake at 350 for 20 minutes or until golden.
4. To prepare dip, cook bacon in a small saucepan over medium heat until crisp.
5. Remove bacon from pan with a slotted spoon; set aside.
6. Add garlic to drippings in pan; cook 1 minute, stirring frequently.
7. Add broth and beans; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes.
8. 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.
9. Sprinkle dip with remaining bacon just before serving.
10. Serve with pita chips.