Ingredients
- 1/2 c sliced shallot (about 2 Lg shallots)
- 1/4 t dried rubbed sage
- 2 t unsalted butter
- 2 t flour
- 1/2 c dry white wine
- 1/2 c chicken or vegetable broth, divided
- 4 ozs Neufchâtel cheese (light cream cheese)
- 1/2 c shredded Gruyere cheese
- 1 T lemon juice
- 1/2 t dried mustard
- Pinch ground nutmeg
- Pinch ground black pepper
- 1 c cooked white beans, drained & rinsed if canned
Details
Preparation
Step 1
Cook shallots & sage in butter in med skillet over med heat until shallots are soft (but not brown), about 5 min. Sprinkle flour over shallots & cook 1 min, stirring.
Deglaze the pan with wine & let bubble for a min to let alcohol evaporate. Add 1/4 c of broth & stir. Add Neufchâtel cheese & stir as it melts & creates a thick, creamy mixture, about 1-2 min. Stir in Gruyere cheese & turn off heat. (It will melt with the residual heat.). Let mixture cool a few min.
Meanwhile, place remaining 1/4 c broth, lemon juice, dried mustard, nutmeg, pepper & beans in a blender. Blend on high until smooth, about 30 sec. (If bean mixture is too thick to blend, add a T of water.). Scrape the cream cheese mixture into the blender & blend all together until very creamy, about 30 sec.
Serve warm, room temperature or cold with vegetables, crackers, or chips.
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