Blue Cheese-Bean Dip

Name: Blue Cheese-Bean Dip
Ingredients: 1/3 cup evaporated fat-free milk; 1/2 teaspoon dried thyme; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon ground sage; 1/4 teaspoon salt; 2 (15-ounce) cans cannellini beans, rinsed and drained; 2 garlic cloves, sliced; 2 ounces crumbled blue cheese; 1 tablespoon grated Parmesan cheese; Cooking spray; 1/2 cup soft breadcrumbs, toasted; 2 tablespoons chopped fresh parsley

12 ingredients

4 steps

Ingredients

1/3 cup evaporated fat-free milk
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground sage
1/4 teaspoon salt
2 (15-ounce) cans cannellini beans, rinsed and drained
2 garlic cloves, sliced
2 ounces crumbled blue cheese
1 tablespoon grated Parmesan cheese
Cooking spray
1/2 cup soft breadcrumbs, toasted
2 tablespoons chopped fresh parsley

Directions

1

Position knife blade in food processor bowl; add first 7 ingredients. Process until smooth; stir in cheeses.
2

Spoon bean mixture into a shallow 1-quart baking dish coated with cooking spray. Cover with heavy-duty plastic wrap, and vent; microwave at HIGH 6 minutes, stirring every 2 minutes.
3

Combine breadcrumbs and parsley; sprinkle over bean mixture. Serve dip with Melba toast rounds, pita wedges, or no-oil-baked tortilla chips.
4

Note: Make 1/2 cup soft breadcrumbs by tearing 1 slice of fresh or slightly stale sandwich bread into small pieces. To toast breadcrumbs for this recipe, place them on a baking sheet; broil 2 minutes, stirring occasionally.