White bean dip
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Clove Garlic, peeled and |
| Chopped | ||
| 1 | medium | Jalapeno Pepper, seeded and |
| Coarsley chopped | ||
| 30 | ounces | Can White Kidney Beans, |
| Drained, rinsed and drained | ||
| ¾ | cup | Plain Low-Fat Yogurt |
| 4 | teaspoons | Lime Juice |
| ¼ | teaspoon | Ground Cumin |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Cayenne Pepper |
| 1 | medium | Tomato, seeded and finely |
| Chopped | ||
| 2 | teaspoons | Parsley, finely chopped |
Directions
Put the garlic and jalapeno in a food processor and chop very finely.
Add the beans and process to a paste; scrape down the sides of the processor bowl.
Add the yogurt, lime juice, cumin, salt and cayenne pepper. Process until smooth. Transfer to a bowl and stir in most of the tomato and parsley, saving a little to garnish the top.
The dip can be covered and refrigerated at this point. Heat in a double boiler or in a water bath on top of the stove. Serve dip warm, garnished with a little tomato and parsley. Serve with vegetables or tortilla chips.
Source: San Francisco Examiner Typed by Katherine Smith Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120