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

Makes 1 2/3 cups

ACTIVE TIME: 10 minutes

TOTAL TIME: 10 minutes

EASE OF PREPARATION: Easy

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

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

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

1/2 Carbohydrate Serving

MAKE AHEAD TIP: Cover and refrigerate for up to 4 days.

Wonderful dip. Every person who tried it raved about it.

Rita in PDX, Portland, OR