Monday, October 11, 2010


1 can (15-oz) cannellini beans, rinsed and drained
1 tbsp cider vinegar
2 garlic cloves, minced
1/2 tsp salt
1/3 tsp ground cumin
1/3 cup plain yogurt
1 tbsp minced fresh parsley
1 tbsp minced fresh cilantro

In a food processor combine the beans, vinegar, garlic, salt and cumin. Add the cover and process until smooth. Add the yogurt, parsley, and cilantro. Replace cover and process just until blended.

This dip is great with assorted crackers, pita chips, tortilla chips, or fresh veggies.

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