Bean and Potato Spread

This spread can be served on Melba toasts topped with extra chopped cilantro or as a dip with your choice of crackers or vegetable sticks.

Info
Cook Time: 5 minutes

Serves: 4

Ingredients

 * 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)

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. Place mixture in a food processor and process for at least 30 seconds or to desired consistency.

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

Source

 * 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