2 (15-ounce) cans cannellini beans, rinsed and drained
2 garlic cloves, sliced
2 ounces crumbled blue cheese
1 tablespoon grated Parmesan cheese
1/2 cup soft breadcrumbs, toasted
2 tablespoons chopped fresh parsley
How to Make It
Position knife blade in food processor bowl; add first 7 ingredients. Process until smooth; stir in cheeses.
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.
Combine breadcrumbs and parsley; sprinkle over bean mixture. Serve dip with Melba toast rounds, pita wedges, or no-oil-baked tortilla chips.
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.