Yield: 2 cups
|1 large||Clove Garlic, peeled and|
|1 medium||Jalapeno Pepper, seeded and|
|\N \N||Coarsley chopped|
|30 ounces||Can White Kidney Beans,|
|\N \N||Drained, rinsed and drained|
|¾ cup||Plain Low-Fat Yogurt|
|4 teaspoons||Lime Juice|
|¼ teaspoon||Ground Cumin|
|⅛ teaspoon||Cayenne Pepper|
|1 medium||Tomato, seeded and finely|
|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