Butter-Bean Spread

http://www.eatingwell.com/recipes/butter_bean_spread.html

From EatingWell:  The EatingWell Diet (2007)

Spread this bean puree on crackers, on a vegetable sandwich or dip assorted vegetables in it.

1 2/3 cups | Active Time: 10 minutes | Total Time: 10 minutes

Ingredients

• 1 16-ounce can butter beans, drained and rinsed
• 1 scallion, sliced
• 1 small clove garlic, chopped
• 1/2 cup nonfat plain yogurt
• 1/4 cup grated Parmesan cheese
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon red-wine vinegar
• 1/2 teaspoon chopped fresh rosemary, or 1/4 teaspoon dried
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Preparation

1. Puree butter beans, scallion, garlic, yogurt, Parmesan, oil, vinegar, rosemary, salt and pepper in a food processor until smooth.

Nutrition

Per 2-tablespoon serving : 35 Calories; 2 g Fat; 0 g Sat; 1 g Mono; 2 mg Cholesterol; 5 g Carbohydrates; 2 g Protein; 1 g Fiber; 132 mg Sodium; 102 mg Potassium

1/2 Carbohydrate Serving

Exchanges: Per 2 servings: 1/2 starch, 1/2 fat

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 4 days.