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Ingredients
| canola oil - for salads, woks and light frying: 1 Tbl |
| garlic: 2 cloves (finely chopped) |
| dried thyme (ground): 1 tsp |
| cannellini beans: 19 oz (drained, rinsed) |
| chicken broth: 1/3 cup (to 1/2 cup) |
| Italian parsley: 2 Tbl |
| shredded parmesan cheese: 1 cup |
| carrots: 7 |
Parmesan-White Bean Dip
Credit: www.bettycrocker.com
User rating:
-
Prep Time
15 min -
Cook Time
2 min -
Servings
28 serving(s)
Tags
- 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.
- 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.