We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Ver en Español
  • Facebook
    2
  • Pinterest
    6
  • Save
    1
  • WhatsApp
  • Print
    8

Parmesan-White Bean Dip

  • Prep 15 min
  • Total 15 min
  • Ingredients 8
  • Servings 28

Ingredients

1
tablespoon olive or canola oil
2
cloves garlic, finely chopped
2
teaspoons chopped fresh or 1 teaspoon dried thyme leaves
1
can (19 oz) Progresso™ cannellini beans, drained, rinsed
1/3
to 1/2 cup chicken broth or white wine
2
tablespoons chopped fresh Italian (flat-leaf) parsley
1
cup shredded Parmesan cheese (3 3/4 oz)
7
dozen carrot sticks
2009 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
50
Calories from Fat
15
% Daily Value
Total Fat
1 1/2g
2%
Saturated Fat
1/2g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
80mg
3%
Potassium
140mg
4%
Total Carbohydrate
5g
2%
Dietary Fiber
1g
6%
Sugars
0g
Protein
3g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Many dips made with sour cream or mayonnaise are high in fat. Using beans as a base for this dip keeps the fat low and gives you added fiber.

Directions

  • 1 Heat oil in heavy 2-quart saucepan over medium heat. Cook garlic and thyme in oil 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 heated through. Stir in cheese until melted. Serve warm with carrot sticks.

Rate and Comment