Parmesan-White Bean Dip

Use beans as a base for this dip to keep the fat low and offer the added benefit of fiber.

Yield: 25 servings
Community Recipe from


  • 1 teaspoon(s) Olive or Canola oil
  • 2 clove(s) garlic finely chopped
  • 2 teaspoon(s) thyme leaves fresh (or 1 t dried thyme leaves chopped
  • 1 can(s) 19 oz Progresso Cannellini beans drained and rinsed
  • 2 tablespoon(s) fresh Italian (flat-leaf) parsley chopped
  • 1 cup(s) shredded Parmesan cheese (3 3/4 oz)
  • carrot sticks


  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.

  3. You can also use pita wedges or crackers;

  4. Top off this creamy dip with a sprig of fresh thyme.
December 2012

This recipe is a personal recipe added by LongBeachLiz and has not been tested or endorsed by MyRecipes.

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