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How to Make Flan
Peruvian Arroz con Pollo
Parmesan-White Bean Dip
parmesan-white bean dip
tablespoon olive or canola oil
cloves garlic, finely chopped
teaspoons chopped fresh or 1 teaspoon dried thyme leaves
can (19 oz) Progresso™ cannellini beans, drained, rinsed
to 1/2 cup chicken broth or white wine
tablespoons chopped fresh Italian (flat-leaf) parsley
cup shredded Parmesan cheese (3 3/4 oz)
dozen carrot sticks
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.
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.
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.
Calories from Fat
% Daily Value
% Daily Value*:
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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