30 ounce .5 can cannellini beans rinsed drained canned
0.5 teaspoon thyme leaves dried
0.3 cup evaporated milk fat-free
2 tablespoons parsley fresh chopped
2 garlic cloves sliced
0.3 teaspoon ground sage
1 tablespoon parmesan cheese grated
0.3 teaspoon salt
Equipment
food processor
bowl
baking sheet
knife
plastic wrap
baking pan
microwave
Directions
Position knife blade in food processor bowl; add first 7 ingredients. Process until smooth; stir in cheeses.
Spoon bean mixture into a shallow 1-quart baking dish coated with cooking spray. Cover with heavy-duty plastic wrap, and vent; microwave at HIGH 6 minutes, stirring every 2 minutes.
Combine breadcrumbs and parsley; sprinkle over bean mixture.
Serve dip with Melba toast rounds, pita wedges, or no-oil-baked tortilla chips.
Note: Make 1/2 cup soft breadcrumbs by tearing 1 slice of fresh or slightly stale sandwich bread into small pieces. To toast breadcrumbs for this recipe, place them on a baking sheet; broil 2 minutes, stirring occasionally.
