White Bean and 'Bacon' Dip with Rosemary Pita Chips

Here's the perfect appetizer for your Memorial Day tomorrow!

Measure out 1/2 tsp. dried rosemary, and crush between your fingers into smaller pieces. Combine the rosemary with 1/4 tsp. salt, 1/4 tsp. garlic powder, and 1/8 tsp. black pepper.

Cut 3 (6-inch) pitas into 8 wedges each, and arrange in a single layer on a baking sheet. Most pitas are vegan, but I recommend either Whole Foods' house brand or The Baker. Coat the pita wedges with cooking spray, then sprinkle with the rosemary mixture and lightly re-coat with cooking spray. Bake at 350 degrees for 20 minutes.

While the pita chips are baking, coat a saucepan with cooking spray and add 2 pieces of chopped vegan bacon (such as Light Life). Cook for about 4 minutes, until crisp, then remove from the pan and set aside. Return the pan to the burner and add 4 minced garlic cloves; cook for 1 minute. Add 19 ounces (rinsed and drained) canned cannellini beans - about 2 cups-worth - and 1/3 cup vegetable broth; bring to a boil, then reduce heat and simmer for 10 minutes.

Combine the bean mixture in a food processor or blender with 1/4 cup chopped green onions, 1 tablespoon lemon juice, 1/2 tsp. hot sauce (such as the Hot Stuff from the Wizard), 1/8 tsp. salt, and 1/8 tsp. paprika; combine until smooth.

Spoon the bean mixture into a bowl, and stir in 1 tablespoon of the chopped 'bacon' pieces. Sprinkle the remaining 'bacon' on top just before serving.

3 tablespoons of dip plus 3 pita wedges makes a serving of 140 calories.

Cost:
pitas $1.99
vegan bacon $3.39
cannellini beans $4.38
green onions $0.99
paprika $5.99