WHITE BEAN DIP {good housekeeping}

By grinder

With just a hint of salty anchovy paste, this pureed white bean dip will keep guests guessing as they come back for more.

Ingredients

• 1 can cannellini beans, rinsed, drained
• 1/3 cup plain nonfat yogurt {2.75oz}
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra virgin olive oil
• 1 teaspoon anchovy paste
• 1/4 teaspoon salt
• 1/4 teaspoon coarse ground black pepper

Preparation

Step 1

In food processor with knife blade attached, puree beans with yogurt, lemon juice, oil, anchovy paste, salt and pepper until smooth. Spoon dip into small container with tight-fitting lid. Can be refrigerated up to 2 days.