Butter-Bean Spread

The EatingWell Diet (2007)

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

Butter-Bean Spread Recipe

Makes: 1 2/3 cups

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  • 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

Try this recipe with:


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

Tips & Notes

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


Per 2-tablespoon serving: 35 calories; 2 g fat (0 g sat, 1 g mono); 2 mg cholesterol; 5 g carbohydrates; 0 g added sugars; 2 g protein; 1 g fiber; 132 mg sodium; 102 mg potassium.

Carbohydrate Servings: 1/2

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

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