Parmesan-White Bean Dip

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.

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( 15 Ratings)

15 Ratings

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Prep Time 15 min
Total Time 15 min
Servings 28

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

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