Bean and Potato Spread


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Bean and Potato Spread
(makes 4 servings)

Ingredients:

Nutrition Facts for Bean and Potato Spread (text version below directions)

2 medium sized Russet potatoes, peeled and boiled

1 8-ounce can, mixed beans, or kidney beans, drained

1 clove garlic, minced

2 teaspoons lime juice

1 tablespoon fresh cilantro, chopped

2 tablespoons, plain, lowfat yogurt

Salt and pepper, to taste (optional)*

Extra chopped cilantro for garnish (optional)

*Nutrition Facts calculated without additional salt.

Directions:

Boil potatoes in water, drain then mash with a potato masher or fork in a medium sized bowl.

Add the beans, garlic, lime juice and cilantro then mix well. Place mixture in a food processor and process for at least 30 seconds or to desired consistency.

Place mixture back into bowl, add yogurt, salt and pepper and mix well.

To serve: Spread on Melba toasts topped with extra chopped cilantro or serve as a dip with your choice of crackers, vegetable sticks or our recipe for Rosemary & Parmesan Lavasch.

TEXT VERSION OF NUTRITION FACTS: Serving Size: 1/4 of recipe (172 g) Servings Per Recipe: 4
	Amount per serving
Calories	136
Calories from fat	5
Total Fat	1 g
Saturated Fat	0 g
Trans Fat	0 g
Cholesterol	0 mg
Sodium	179 mg
Total Carbohydrates	28 g
Dietary Fiber	4 g
Sugars	2 g
Protein	6 g
Vitamin A	0%
Vitamin C	35%
Calcium	4%
Iron	8%