Cheesy White Bean Dip
Ingredients
- 1 can great northern beans (15.5 oz can), drained and rinsed
- 4 ounces Neufchâtel (low-fat) cream cheese
- 1/2 tsp salt
- 1 1/2 cups grated asiago cheese, divided
- 1-2 tsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp dry rosemary
- 1/2 tsp dry thyme
- 1/2 tsp Aleppo pepper flakes, to garnish
- 1 tbsp fresh chopped parsley, to garnish
- 1 cup snacking peppers, to serve
- 2 stalks celery, chopped, to serve
- 2-3 carrots, chopped, to serve
Instructions
- Preheat the oven to 400F. Add the great northern beans to a medium mixing bowl. Use a fork or potato masher to mash about half of the beans, leaving half intact.
- Fold the cream cheese and salt into the beans until well combined. Fold in half (3⁄4 cup) of the grated asiago cheese. Set aside.
- Drizzle an 8-inch oven safe skillet with olive oil. Add the minced garlic, rosemary, and thyme. Sauté until the garlic is golden and fragrant, about 2 minutes.
- Transfer the contents of the bowl to the hot skillet, folding the herbs and garlic into the beans. Spread into a thin layer.
- Bake at 400F for 10 to 12 minutes, until bubbling. Optionally, broil the top of the bean dip for just a minute to make golden-brown. Serve garnished with Aleppo pepper flakes and chopped parsley.
- Note: If an 8-inch skillet isn’t available, simply sauté the garlic and herbs in any skillet. Fold together the beans, herbs, and garlic, then transfer to a small baking dish or ceramic ramekins.
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