Categories: appetizers, beans, dips, spreads

Ingredients

• 1 16-ounce can butter beans, drained and rinsed
• 1 scallion, sliced
• 1 small clove garlic, chopped
• 1/2 cup nonfat plain yogurt
• 1/4 cup grated Parmesan cheese
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon red-wine vinegar
• 1/2 teaspoon chopped fresh rosemary, or 1/4 teaspoon dried
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Directions

1. Puree butter beans, scallion, garlic, yogurt, Parmesan, oil, vinegar, rosemary, salt and pepper in a food processor until smooth.

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