Navy bean dip

Yield: 8 Servings

Measure Ingredient
1 \N Onion, chopped
1 \N Garlic clove, chopped
¼ cup Vegetable oil
2 cups Navy beans, cooked
4 ounces Canned green chiles, drained,chopped
¼ cup Plain lowfat yogurt
2½ tablespoon Cider vinegar
1½ teaspoon Ground cumin
¾ teaspoon Paprika
¼ teaspoon Salt

In a large nonstick skillet, saute onions and garlic in oil over medium heat until transparent. Gradually add beans, mashing them into a coarse paste with a large spoon or fork. Lower heat and continue to cook beans until they begin to look dry. Remove from heat and blend in remaining ingredients until thoroughly combined. Serve chilled with fresh vegetables or crackers for dipping, or as a sandwich filling. Although this is a flavorful dish, the color is pale. You can make it look more appetizing with a few sprigs of parsley.

Note: To make the dish complete in protein, serve with pita (or other low-fat bread) or crackers. (Whole grain products are preferable).

Recipe by: Sue Cochran, CHE

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sims <c.simpson@...> on Feb 26, 1997.

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