From EatingWell: The EatingWell Diet (2007)
Spread this bean puree on crackers, on a vegetable sandwich or dip assorted vegetables in it.
- 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.
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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- 15 minutes or less
- The EatingWell Diet (2007)