Parmesan-White Bean Dip

 

1

tablespoon canola or soybean oil

2

cloves garlic, finely chopped

2

teaspoons chopped fresh or 1 teaspoon dried rosemary leaves, crumbled

1

can (19 ounces) cannellini beans, rinsed and drained

1/4

to 1/3 cup chicken broth or white wine

2

tablespoons chopped fresh Italian parsley

1

cup shredded Parmesan cheese (4 ounces)

7

cups assorted cut-up fresh vegetables

• 1 Heat oil in heavy 2-quart saucepan over medium heat. Cook garlic and rosemary in oil 1 to 2 minutes, stirring constantly, until garlic is light golden. Remove from heat.
• 2 Add cannellini 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 vegetables.