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 By Betty Crocker Kitchens

Categories Snack

Time 15m

Yield 28

Number Of Ingredients 8

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