Parmesan-White Bean Dip

 

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.