INGREDIENTS:
* Process the garlic and jalapeno in a food processor until finely chopped. Rinse the beans and drain. Add the beans to the food processor. Process until a paste forms. Scrape down side of the processor bowl. Add the yogurt, lime juice, cumin, salt and cayenne. Process until smooth. Spoon into a bowl.
* Reserve a small portion of the tomato and parsley. Stir the remaining tomato and parsley into processed bean mixture.
* Chill, covered, in the refrigerator.
* Heat in a double boiler over hot water at serving time. Spoon into a serving bowl. Sprinkle with the reserved tomato and parsley. Serve with corn chips.
SERVES: 32
- 1 large clove of garlic
- 1 medium jalapeno, seeded
- 2 (15-ounce) cans cannellini beans, drained
- 3/4 cup plain low-fat yogurt
- 4 teaspoons fresh lime juice
- 3/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne
- 1 medium tomato, seeded, chopped
- 2 teaspoons fresh parsley
* Process the garlic and jalapeno in a food processor until finely chopped. Rinse the beans and drain. Add the beans to the food processor. Process until a paste forms. Scrape down side of the processor bowl. Add the yogurt, lime juice, cumin, salt and cayenne. Process until smooth. Spoon into a bowl.
* Reserve a small portion of the tomato and parsley. Stir the remaining tomato and parsley into processed bean mixture.
* Chill, covered, in the refrigerator.
* Heat in a double boiler over hot water at serving time. Spoon into a serving bowl. Sprinkle with the reserved tomato and parsley. Serve with corn chips.
SERVES: 32
