White Bean and Gorgonzola Topping

White Bean and Gorgonzola Topping

12 as an appetizer or dip
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.
Ingredients: 
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic , sliced
  • 1 can white beans , drained
  • 1/2 teaspoon chopped fresh rosemary
  • 1/4 teaspoon crushed red chile flakes
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup gorgonzola crumbles
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Method: 
Heat oil in a skillet over medium heat. Add garlic and cook until golden brown, about 4 minutes. Toss in beans, salt, rosemary, pepper and chile flakes 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 2 tablespoons, 40 calories (20 from fat), 2g total fat, 0.5g saturated fat, 0mg cholesterol, 240mg sodium, 5g carbohydrates, (2 g dietary fiber, .0g sugar), 2g 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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