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Prep Time: 12 Minutes Cook Time: 1 Minutes |
Ready In: 13 Minutes Servings: 24 |
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Don't skip heating the spices; the heat brings out their pungent flavors. Then the warm spice mix enlivens the flavors in this chunky dip. Ingredients:
1 teaspoon curry powder |
1/4 teaspoon ground ginger |
1/4 teaspoon ground cumin |
1/4 teaspoon ground allspice |
1 (16-ounce) can navy beans, rinsed and drained |
1 small zucchini, chopped |
3/4 cup chopped yellow bell pepper (about 1 small) |
1/3 cup chopped red onion |
1 large garlic clove, minced |
1/2 teaspoon salt |
1/4 cup hot mango chutney |
2 tablespoons chopped fresh mint |
2 tablespoons plain fat-free yogurt |
Directions:
1. Cook first 4 ingredients in a small skillet, stirring constantly, over low heat 1 minute; remove from heat.
2. Combine beans and next 5 ingredients in a bowl; add spice mixture, stirring well. Stir in chutney, mint, and yogurt. Serve with Quick Pita Chips (page 12) or commercial baked pita chips.
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