White Bean and Artichoke Dip
2 medium onions, diced
4 cloves garlic, minced
2 packages (8 ounces each) Neufchâtel or light cream cheese, cut up
2 cans (9 ounces each) artichoke hearts, drained and coarsely chopped
2 cans (about 15 ounces each) cannellini beans, rinsed, drained, and coarsely mashed
1/2 cup milk
2 teaspoons cayenne pepper sauce
1/2 cup grated parmesan cheese
salt and ground black pepper
1 tablespoon chopped fresh parsley (optional)
- Pour oil into pot. Set to STOVETOP HIGH and heat oil. Add onions to pot. Cook uncovered 5 minutes or until onions are tender, stirring often. Add garlic to pot. Cook 2 minutes, stirring constantly.
- Stir cream cheese, artichokes, beans, milk, and pepper sauce into pot. Set to STOVETOP MED. Cover and cook 10 minutes or until cream cheese is melted, stirring occasionally. Stir in Parmesan cheese. Season with salt and black pepper. Sprinkle with parsley, if desired.