1
cucharada de aceite de oliva o de aceite de canola
2
dientes de ajo, finamente picados
2
cucharaditas de hojas de tomillo frescas o 1 cucharadita de hojas de tomillo secas
1
lata (19 oz) de frijoles cannellini Progresso®, escurridos y enjuagados (pasados por agua)
1/3
a 1/2 de taza de caldo de pollo o de vino blanco
2
cucharadas de perejil italiano (hoja plana) fresco, picado
1
taza de queso parmesano, desmenuzado (3 3/4 oz)
7
docenas de tiras de zanahoria
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Instrucciones
1
Calienta a fuego medio el aceite en una cacerola gruesa de 2 cuartos de galón. Fríe el ajo y el tomillo en el aceite de 1 a 2 minutos, revolviendo constantemente, hasta que el ajo esté dorado. Retira del fuego.
2
Añade los frijoles y el caldo en la cacerola. Machaca parcialmente los frijoles con un machacador de papas. Añade el perejil. Calienta a fuego medio-bajo, revolviendo ocasionalmente, hasta que la mezcla de frijol esté muy caliente. Añade el queso, hasta que se derrita. Sirve con las tiras de zanahoria.
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Consejos de expertos
consejo 1
Muchos dips preparados con crema agria o con mayonesa contienen mucha grasa. El hecho de utilizar frijoles como base para este dip proporciona poca grasa y fibra añadida.
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