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.
Looks delicious! A friend gave me a similar recipe and it was delicious too! Thanks for the reminder!
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