White bean dip

Yield: 2 cups

Measure 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

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

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