Yield: 2 Cups
1 lg Clove Garlic, peeled and Chopped
1 md Jalapeno Pepper, seeded and Coarsley chopped
30 oz Can White Kidney Beans, Drained, rinsed and drained
3/4 cPlain Low-Fat Yogurt
4 ts Lime Juice
1/4 ts Ground Cumin
1/4 ts Salt
1/8 ts Cayenne Pepper
1 md Tomato, seeded and finely Chopped
2 ts 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.
