March 8, 2013

From Wine, Food & Friends, by Karen MacNeil

Serves 8 (serving size 3 pita chips & 3 tbsp dip)

Ingredients:

Chips:

½ tsp dried crushed rosemary
¼ tsp salt
¼ tsp garlic powder
1/8 tsp freshly ground black pepper
3 (15 cm) pitas, each cut into 8 wedges
cooking spray

Dip:

2 slices smoked bacon, chopped
4 garlic cloves, minced
1/3 cup fat-free, less-sodium chicken broth
1 540gm cannellini beans or other white beans, drained
¼ cup chopped green onions
1 tbsp fresh lemon juice
½ tsp hot sauce
1/8 tsp salt
1/8 tsp paprika

Preheat oven to 175C.

Method:

1.To prepare chips, combine first 4 ingredients in a small bowl. Arrange pita wedges in a single layer on a baking sheet. Lightly coat pita wedges with cooking spray, sprinkle evenly with rosemary mixture. Lightly re-coat pita wedges with cooking spray. Bake at 175C for 20mins, or until golden.
2.To prepare dip, cook bacon in a medium saucepan over medium heat until crisp. Remove bacon from pan with a slotted spoon, crumble. Add garlic to drippings in pan; sauté 1 min. Add broth and beans, bring to a boil. Reduce heat, and simmer, uncovered for 10 mins.
3.Combine bean mixture, onions and remaining 4 ingredients in a food processor, and process until smooth. Spoon mixture into a bowl, stir in 1 tbsp reserved bacon.
4. Sprinkle dip with remaining bacon just before serving.

La Femme:

I would suggest you make a double batch of this, it is extremely tasty and I suspect you need more than 3 tbsps per serving.  The chips were simplicity itself.  I did use fresh crushed garlic, approx 1 clove per pita, rather than the powder, I would suggest an easier method then is to spread the mixture over the whole pita before dividing into portions.  The combination of dip and chips is divine.

Wine-matching:

This went extremely well with a Hunter Valley Chardonnay due to the creaminess, and a Tasmanian Pinot Noir because of the earthiness and in fact the strong flavour of the bacon went nicely with it too.

Le Vin:

Chardonnay, Hunter Valley, A Spinaze for M&S, 2011, MYR119

 

 

Leave a Reply