Title: White Bean Dip
Categories: Dip Appetizer
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	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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