Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Serve with warm pita wedges or toasted baguette slices.
Ingredients[]
- 1/4 cup chopped onion
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 (15-ounce) can navy beans, drained
- 1 garlic clove, chopped
- 1/2 cup (2 ounces) crumbled blue cheese
- 3 bacon slices, cooked and crumbled (drained)
Directions[]
- Place first 7 ingredients in a blender; process until smooth.
- Combine bean mixture, cheese, and bacon in a small bowl.
Yield: 1 1/2 cups (serving size: 2 tablespoons)