White Bean and Bacon Dip with Rosemary Pita Chips

I found this recipe in a cooking magazine. Delicious!!

Chips:

1/2 teaspoon Dried Rosemary
1/4 teaspoon Salt
1/4 teaspoon Garlic Powder
1/8 teaspoon Fresh Ground Pepper
3 (6-inch) Pitas, cut into 8 Wedges
Cooking Spray

Dip:

2 Slices Bacon, cooked and chopped
4 Garlic Cloves, minced
1/3 Cup Chicken Broth
1 Can (19 ounce) Cannelini Beans, drained
1/4 Cup (1/2 Bunch) Green Onions, chopped
1 Tablespoon Fresh Lemon Juice
Dash of Tabasco Sauce
Dash of Salt
Dash of Paprika

Preheat oven to 350. To prepare chips, combine spices listed above. Oil wedges slightly so seasoning will stick. Arrange wedges on a baking sheet and sprinkle generously with the seasoning mixture. Bake for 20 minutes, or until wedges are golden brown. To prepare dip, cook bacon until crisp. Add garlic to drippings in pan after removing bacon. Cook for one minute, stirring frequently, being careful not to burn the garlic. Add broth and beans and bring to a boil. Reduce heat and simmer for 10 minutes. Combine bean mixture, onion and remaining ingredients in a food processor. Blend until smooth. Spoon mixture into a serving bowl. Stir in one strip of crumbled bacon. Sprinkle with remaining bacon and serve with the pita chips.