Makes 10 servings

Makes 10 servings


  • 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


  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

Leave a Reply

Your email address will not be published. Required fields are marked *