White Bean Dip Recipe
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 c Plain 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.
Source: San Francisco Examiner Typed by Katherine Smith Cyberealm BBS
and home of Kook-Net Watertown NY 315-786-1120
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