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White Bean & Cheddar Dip {Kid Friendly}
I prepared and baked the bean dip before the kids arrived home from school. That way this would prevent any questioning of ingredients and anyone saying "I don't like that". Plus I could sneak just a little bit to go along with my lunch. The bean dip recipe I chose to make was for a White Bean & Cheddar Dip. My kids love cheese so I thought this just might work. When I attended my First Bush's Beans Culinary Event in Napa , I was so excited to come home and really work on incorporating more bean recipes into my familiy's diet. They have no idea that they are eating a yummy dip that is not only good, but healthy as well. This photo makes me a very happy mom. You see just last year my daughter wouldn't touch beans unless I hid them. And the only bean dip Mackenzie ate was the Frito bean dip in those little cans. I'm so proud of her on how far she has come since I started on "Project Bean". It's so awesome she is even asking me to add beans to so many different salads. Here are a few examples Black Bean Brownies, White Bean Banana Bread and Kid Friendly Taco Burritos. It's all about baby steps with Carson. My next chore is to try and incorporate them into a healthy cookie and muffin recipe. I hope you enjoy this recipe and maybe you will even give it a try in your house. My goal is to not only bring you outstanding bean recipes, but also bean recipes that your kids will like as well. Let's get started and I will show you just how easy it is to make them yummy white bean dip. Combine the beans, chicken broth, garlic and cumin in a blender or a use hand blender with a 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 a 375 degree oven for 15-20 minutes or until hot and bubbly. White Bean & Cheddar Dip 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. Recipe source: Fresh Baby's toddler foods cookbook related searches : White
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