I made this White bean and cheddar dip from Mommy's Kitchen for a girls get together back in June. It is a warm dip so I baked it at my friend's house, so that means I never snapped a picture of it.
I used to take my camera with me everywhere when Blockette was a baby. Now, I'm lucky if I remember how to use a camera. How is it that kids give you amnesia? What was I talking about again? Who are you? Who am I? Huh?
Oh yea White bean and cheddar dip. Yes. Of course I made changes to the recipe. I used homemade stock instead of from the can. Because I did this I added extra salt and pepper to the dish. I also used 2 huge cloves of garlic. This was waaaay too much garlic. I have no idea why I put so much garlic in the dish. Next time, I'll just use one clove. It will be plenty. Finally I put a cup of cheese inside the dip, and topped it with another 1/2 cup of cheese. I can never have too much cheese, especially in a dip.
For some reason my dip was a bit more liquidy than I would have liked. Next time I think I'll start with 1/4c of liquid and see how that works. Maybe the beans I used just had a higher water content than normal.
White Bean and Cheddar Dip from Mommy's Kitchen
1 - can (15.5 oz) cannelleli beans, drained and rinsed
1/3 - cup low sodium chicken broth
1 - garlic clove, minced
1/2 - tsp cumin
1 - 1 1/4 - cups shredded cheddar cheese
Preheat the oven to 375 degrees. Combine the beans, chicken broth, garlic and cumin in a blender. I used my Cuisinart hand blender with the blade attachment. Process until smooth. Add 3/4 cup of the grated cheese and blend by hand until combined. Place the bean mixture in a oven safe baking dish. Sprinkle on the remaining cheese all over the top. Bake in the oven for 15 to 20 minutes. Serve with tortilla, pita chips, crackers or vegetables.