Bean, Bacon, and Blue Cheese Dip
From Cooking Light

Serve with warm WW pita wedges or toasted sourdough slices.


1/4 cup chopped onion
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (15-ounce) can navy beans, drained
1 garlic clove, chopped
1/2 cup (2 ounces) crumbled blue cheese
3 bacon slices, cooked and crumbled (drained)

Place first 7 ingredients in a blender; process until smooth. Combine bean mixture and remaining ingredients in a small bowl.

Yield: 1 1/2 cups (serving size: 2 tablespoons)

CALORIES 71 (33% from fat); FAT 2.6g (satfat 1.4g, monofat 0.8g, polyfat 0.2g); PROTEIN 4.4g; CARBOHYDRATE 7.8g; FIBER 1.9g; CHOLESTEROL 6mg; IRON 0.7mg; SODIUM 230mg; CALCIUM 49mg;
Cooking Light, MARCH 2003