White Bean Dip
1/4 teas. Watkins Liquid Garlic
1 Medium Jalapeno, seeded
2 15 oz. Cans Cannellini Beans, drained
3/4 Cup Plain Low-Fat Yogurt
4 teas. Fresh Lime Juice
3/4 teas. Watkins Cumin
1/4 teas. Salt
1/8 teas. Watkins Cayenne Pepper
1 Medium Tomato, seeded, chopped
2 teas. Fresh Parsley
Put 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 liquid garlic, yogurt, lime juice,
cumin, salt and cayenne. Process until smooth. Spoon into a bowl and save small portion of
the tomato and parsley. Stir the remaining tomato and parsley into processed bean mixture.
Put covered mixture in refrigerator to chill. When ready to serve, heat mixture in a
double boiler over hot water. Spoon mixture into serving bowl and then garnish with
reserved tomato and parsley. Serve with corn chips. Makes 32 servings.
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