Recipe for White Bean Dip


1 large clove garlic, peeled and
1 chopped
1 medium jalapeno pepper, seeded and
1 coarsley chopped
30 oz can white kidney beans,
1 drained, rinsed and drained
3/4 cup plain low-fat yogurt
4 teaspoon lime juice
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 medium tomato, seeded and finely
1 chopped
2 teaspoon 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.

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