Bean and Potato Spread

Description
This spread can be served on Melba toast topped with extra chopped cilantro or as a dip with your choice of crackers or vegetable sticks.
 * Bean and Potato Spread from the Pubic Health Cookbook by the Seattle and King County Department of Public Health—original source of recipe, government resource in the public domain
 * Cook Time: 5 minutes
 * Serves: 4

Ingredients

 * 2 medium sized Russet potatoes, peeled and boiled
 * 1 x 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, low fat yogurt
 * Salt and pepper, to taste (optional)
 * Extra chopped cilantro for garnish (optional)

Directions

 * 1) Boil potatoes in water, drain, then mash with a potato masher or fork in a medium sized bowl.
 * 2) Add the beans, garlic, lime juice and cilantro then mix well.
 * 3) Place mixture in a food processor and process for at least 30 seconds or to desired consistency.
 * 4) Place mixture back into bowl, add yogurt, salt and pepper and mix well.