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Parmesan-White Bean Dip

  • Prep 15 min
  • Total 15 min
  • Servings 28

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. ...MORE+ LESS-

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

Hide Images
  • 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

  • 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

Nutrition Facts

Serving Size: 1 Serving
Calories
60
Calories from Fat
15
% Daily Value
Total Fat
1 1/2g
3%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
100mg
4%
Potassium
190mg
5%
Total Carbohydrate
7g
2%
Dietary Fiber
2g
7%
Sugars
2g
Protein
3g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
4%
4%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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