Blue Cheese-Bean Dip

• 1/3 cup evaporated fat-free milk
• 1/2 teaspoon dried thyme
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground sage
• 1/4 teaspoon salt
• 2 (15-ounce) cans cannellini beans, rinsed and drained
• 2 garlic cloves, sliced
• 2 ounces crumbled blue cheese
• 1 tablespoon grated Parmesan cheese
• Cooking spray
• 1/2 cup soft breadcrumbs, toasted
• 2 tablespoons chopped fresh parsley

1. Position knife blade in food processor bowl; add first 7 ingredients. Process until smooth; stir in cheeses.
2. Spoon bean mixture into a shallow 1-quart baking dish coated with cooking spray. Cover with heavy-duty plastic wrap, and vent; microwave at HIGH 6 minutes, stirring every 2 minutes.
3. Combine breadcrumbs and parsley; sprinkle over bean mixture. Serve dip with Melba toast rounds, pita wedges, or no-oil-baked tortilla chips.
4. Note: Make 1/2 cup soft breadcrumbs by tearing 1 slice of fresh or slightly stale sandwich bread into small pieces. To toast breadcrumbs for this recipe, place them on a baking sheet; broil 2 minutes, stirring occasionally.

milk, thyme, freshly ground black pepper, ground sage, salt, cannellini beans, garlic, blue cheese, parmesan cheese, cooking spray, breadcrumbs, parsley

Taken from www.myrecipes.com/recipe/blue-cheese-bean-dip (may not work)