Simple, delicious and healthful – what more could one ask for in a dip?

White Bean Dip I
Recipe type: Appetizers
Serves: 2 Cups
  • 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
  • 3/4 Cup plain low-fat yogurt
  • 4 teaspoons lime juice
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 medium tomato, seeded and finely chopped
  • 2 teaspoons parsley, finely chopped
  1. 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.
  2. 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.
  3. 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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