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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 25 |
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Ingredients:
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 |
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. 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.
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