Baked Buffalo Bean Dip

INGREDIENTS

• 2 (15-ounce) cans Michigan White Beans, drained and rinsed (or 3 cups cooked dry beans)
• 4 ounces light cream cheese
• 1/2 cup plain Greek yogurt
• 2/3 cup buffalo sauce
• 3/4 cup shredded pepperjack cheese
• 3/4 cup shredded mozzarella cheese
• 2 green onions, sliced
• 1/4 cup chopped cilantro
• Carrot sticks, for serving
• Celery sticks, for serving
• Tortilla chips, for serving

DIRECTIONS

1. Preheat oven to 375°F. Grease a large pie plate or an 8×8-inch pan with cooking spray and set aside. 
2. In a food processor add one can of the beans with the cream cheese, Greek yogurt, and buffalo sauce; process until smooth.  Pour into prepared baking dish. 
3. Stir in remaining white beans, 1/2 cup of pepperjack cheese, and 1/2 cup of the mozzarella cheese.  
4. Sprinkle with remaining shredded cheeses and bake for 25-30 minutes or until bubbly hot and golden brown.  Top with green onion and cilantro.  
5. Serve with fresh vegetables and tortilla chips.

Recipe: Amanda Leatherman, The Fresh Chef