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After uncorking a bottle of wine, you might be tempted to reach for a plate of cheese and crackers. But before you load up on all that saturated fat and carbs, give me just 60 seconds of your time. I’m going to show you how to make a Rosemary White bean dip with toasted whole wheat pita chips. It’s good for you - and tastes great with a glass of wine!

Drain and rinse a 15oz can of cannellini beans and add them to a food processor.

Add 1 tablespoon of freshly squeezed lemon juice, ½ teaspoon fresh chopped rosemary, 1 tablespoon of Pinot Grigio, 2 tablespoons extra virgin olive oil, a dash of cayenne (about an eighth of a teaspoon), and a sprinkle of sea salt – you can always add more as you go.

Finally, add one clove of garlic…I’m not crazy about the flavor of raw garlic, so I like to roast mine first. Just drizzle peeled cloves with a little bit of olive oil and roast for about 20 minutes in a 400 degree oven.

Combine all of the ingredients in the food processor until everything is well mixed, and transfer the dip to a serving bowl.

For the pita chips, brush 4 whole wheat pita rounds with olive oil – about ½ tablespoon per pita. Sprinkle each side with a little bit of sea salt and cut the pitas into 8 wedges using a pizza cutter.

Now bake your pita wedges in a 400 degree oven for about 10 minutes.

See you next time, on the clock!