| 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 |
| 1. | 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. |
| 2. | 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. |
| No change. |
|
| Go ahead and dunk celery sticks and cucumber slices into this dip without adding to your carb choices. You can also use pita wedges or crackers; just check the label for number of carbohydrates and convert that to choices. |
|
| Top off this creamy dip with a sprig of fresh thyme. |
Nutrition Information:
60 ( 15); 1 1/2g ( 1g, 0g); 0mg; 100mg; 7g ( 2g, 2g); 3g 100%; 4%; 8%; 4% 1/2 ; 0 ; 0 ; 1/2 1/2