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 1 large clove garlic, chopped- 1 15-oz. can white cannellini beans, drained
- ¼ cup Plain Mountain High Yoghurt
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon zest
- ½ teaspoon minced fresh rosemary
- ¼ teaspoon salt
- Black pepper
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Put the garlic, beans, yoghurt, olive oil, lemon zest, rosemary, and salt in a food processor. Pulse several times to combine, scraping down the sides to incorporate all ingredients. Season with pepper to taste, then run the food processor for about one minute to develop a very creamy spread. Serve with bread, crackers, or your favorite raw vegetables.
Makes about 4 servings.
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| Calories - 110 |
| Total Fat - 4g |
| Cholesterol - 0mg |
| Potassium - 34mg |
| Sodium - 460mg |
| Total Carbohydrates - 15g |
| Protein - 4g |
| Fiber - 4g |
| Calcium - 5.5% |
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Serving size: 4 ounces.
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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