PARMESAN-WHITE BEAN DIP

Parmesan-White Bean Dip image

Betty Crocker's Diabetes Cookbook and Betty Crocker's Heart Healthy Cookbook share a recipe! Use beans as a base for this dip to keep the fat low and offer the added benefit of fiber.

Provided by Betty Crocker Kitchens

Categories Snack

Time 15m

Yield 28

Number Of Ingredients 8

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Ingredients

1 tablespoon olive or canola oil
2 cloves garlic, finely chopped
2 teaspoons chopped fresh or 1 teaspoon dried thyme leaves
1 can (19 oz) Progresso™ cannellini beans, drained, rinsed
1/3 to 1/2 cup Progresso™ chicken broth (from 32-oz carton) or white wine
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1 cup shredded Parmesan cheese (3 3/4 oz)
7 dozen carrot sticks, if desired

Steps:

In heavy 2-quart saucepan, heat oil over medium heat. Add garlic and thyme; cook 1 to 2 minutes, stirring constantly, until garlic is light golden. Remove from heat.
Add beans and broth to saucepan. Partially mash beans with potato masher. Stir in parsley. Heat over medium-low heat, stirring occasionally, until bean mixture is thoroughly heated. Stir in cheese until melted. Serve warm with carrot sticks.

Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 2 g, TransFat 0 g