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Blue Cheese-Bean Dip

Yield 3 cups (48 servings) (serving size: 1 tablespoon)
Super Quick

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

Nutrition Information

  • calories 17
  • caloriesfromfat 21 %
  • fat 0.4 g
  • satfat 0.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 1 g
  • carbohydrate 2.1 g
  • fiber 0.3 g
  • cholesterol 1 mg
  • iron 0.0 mg
  • sodium 52 mg
  • calcium 0.0 mg

How to Make It

  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.

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