Cheese Fondue Dip

Makes about 8 servings

½ cup sliced shallot (about 2

large shallots) ¼ teaspoon dried rubbed sage 2 teaspoons unsalted butter 2 teaspoons flour ½ cup dry white wine ½ cup chicken or vegetable

broth, divided 4 ounces Neufchatel cheese

(“light cream cheese”) ½ cup shredded gruyere

cheese 1 tablespoon lemon juice ½ teaspoon dried mustard Pinch ground nutmeg Pinch ground black pepper 1 cup cooked white beans, drained and rinsed if canned

Instructions: Cook the shallot and sage in the butter in a medium skillet over medium heat until shallots are soft (but not brown), about 5 minutes. Sprinkle the flour and over the shallots and cook for 1 minute, stirring.

Deglaze the pan with the wine and let bubble for a minute to let the alcohol evaporate. Add ¼ cup of the broth and stir. Add the Neufchatel and stir as it melts and creates a thick, creamy mixture, 1-2 minutes. Stir in the Gruyère cheese and turn off the heat — it will melt with the residual heat. Let mixture cool a few minutes.

Meanwhile, place the remaining ¼ cup broth, lemon juice, dried mustard, nutmeg, pepper and beans in a blender. Blend on high until smooth, about 30 seconds. (If bean mixture is too thick to blend, add a tablespoon of water.) Scrape the cream cheese mixture into the blender and blend all together until very creamy, about 30 seconds. Serve warm, room temperature or cold.

Nutrition information per

serving: 118 calories; 48 calories from fat; 5 g fat (3 g saturated; 0 g trans fats); 17 mg cholesterol; 122 mg sodium; 9 g carbohydrate; 2 g fiber; 2 g sugar; 6 g protein.