White Bean and Gorgonzola Topping

White Bean and Gorgonzola Topping

Makes about 1 1/2 cups

Spread on toasted bread rounds, use as a dip for pita chips, or thin with vegetable or chicken stock and gently heat for a pasta sauce over frozen mushroom ravioli.

  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, sliced
  • 1 (15-ounce) can white beans, drained
  • 1/2 teaspoon chopped fresh rosemary
  • 1/4 teaspoon crushed red chile flakes
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup gorgonzola crumbles
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Heat oil over medium heat in a sauté pan. Add garlic and cook until golden brown, about 4 minutes. Toss in beans, rosemary, chile flakes, salt and pepper and coarsely mash. If mixture is too dry, add a bit of stock or water. Remove from heat and add cheese. Stir to combine well.

Nutritional Info: 
Per Serving:Serving size: About 1/4 cup, 140 calories (45 from fat), 5g total fat, 2.5g saturated fat, 5mg cholesterol, 230mg sodium, 16g carbohydrate (4g dietary fiber, 0g sugar), 7g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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