White Bean Cheese Fondue

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 dry mustard

pinch ground nutmeg

pinch ground black pepper

1 cup cooked white beans, drained and rinsed if canned

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 cheese and stir as it melts and creates a thick, creamy mixture, about 1 to 2 minutes. Stir in the Gruyere 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. Makes about 8 servings.

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.

Melissa d'Arabian