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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 28 |
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Found this online from Betty Crocker. Looks like a great snack, and relatively easy to throw together (and a nice change from normal bean dips ). Ingredients:
1 tablespoon olive oil |
2 garlic cloves, finely chopped |
2 teaspoons fresh thyme leaves, chopped |
1 (19 ounce) can cannellini beans, drained and rinsed |
1/3 cup chicken broth |
parmesan cheese, shredded |
Directions:
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.
3. Serve warm - good with veggie sticks, pita chips, etc.
4. *NOTE* - may need up to 1/2 cup of chicken broth for mixture, make to your preferred consistency.
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