Recipe - Navy Bean Dip

1 Onion, chopped
1 Garlic clove, chopped
One fourth cup Vegetable oil
2 cup Navy beans, cooked
4 ounce Canned green chiles,
drained,chopped
One fourth cup Plain lowfat yogurt
2 One half tablespoon Cider vinegar
1 One half teaspoon Ground cumin
Three fourths teaspoon Paprika
One fourth teaspoon Salt

In a large nonstick skillet, saute onions and garlic in oil over medium
heat until transparent. Gradually add beans, mashing them into a coarse
paste with a large spoon or fork. Lower heat and continue to cook beans
until they begin to look dry. Remove from heat and blend in remaining
ingredients until thoroughly combined. Serve chilled with fresh vegetables
or crackers for dipping, or as a sandwich filling. Although this is a
flavorful dish, the color is pale. You can make it look more appetizing
with a few sprigs of parsley.

Note: To make the dish complete in protein, serve with pita (or other
lowfat bread) or crackers. (Whole grain products are preferable).

Recipe by: Sue Cochran, CHE

Posted to TNT Prodigy's Recipe Exchange Newsletter by Sims
c.simpson@worldnet.att.net on Feb 26, 1997.