Red Bean Dip

recipe ingredients
1 can (15 oz) red kidney beans
1/4 tsp. garlic salt
1/4 tsp. fresh cracked black pepper
1/4 tsp. cumin
1/4 cup fresh dillweed, minced
1/4 cup nonfat plain yogurt

recipe directions
Discard 2 tablespoons of the liquid from the canned beans. Add remaining liquid and beans to a food processor bowl. Add remaining ingredients and pulse until smooth. If desired, serve in a hollowed out bell pepper.

Serve with veggies such as red pepper strips, grape tomatoes, and broccoli florets.

Makes about a cup, or 8 servings.

Other Suggested Recipes:

• Smoky Red Bean Dip
• Refried Bean and Avocado Cakes with Avocado and Corn Salsa
• Cuban Black Bean Dip
• Albacore Fettucine
• Shrimp Scampi with Broccoli