Broccoli and Cheddar White Bean Spread


Ingredients

  • 1-1/2 cups (375 mL) broccoli florets
  • 1 can (540 mL) cannellini beans or white kidney beans, drained and rinsed
  • 1 cup (250 mL) shredded old Cheddar cheese
  • 1 clove garlic, minced
  • 3 tbsp (45 mL) olive oil
  • 3 tbsp (45 mL) lemon juice
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 9 cups (2.1 L) vegetable crudites, (baby carrots, celery, sweet pepper)
  • 3 whole grain Greek-style pitas, cut in wedges

Preparation

In saucepan of boiling salted water, cover and cook broccoli until tender-crisp, about 2 minutes. Drain and chill in cold water; drain well. Transfer to food processor.

Add beans, Cheddar cheese, garlic, oil, lemon juice, salt and pepper; purée until smooth.

To take along, divide dip, vegetables and pitas among resealable containers.

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