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Cheesy White Bean Dip

Cheesy White Bean Dip

Appetizers

Course

Difficulty

Easy

Pulse Type

Beans

Specialty Diet

Gluten-free

Occasion

Healthy Comfort Foods

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

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.