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
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.