From Wine, Food & Friends, by Karen MacNeil
Serves 8 (serving size 3 pita chips & 3 tbsp dip)
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
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.
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.
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.
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.
Chardonnay, Hunter Valley, A Spinaze for M&S, 2011, MYR119