Butter-Bean spread

(from kylerhea’s recipe box)

Cover and refrigerate for up to 4 days.

Per 2-tablespoon serving
Calories: 35
Carbohydrates: 5g
Fat: 2g
Saturated Fat: 0g
Monounsaturated Fat: 1g
Protein: 2g
Cholesterol: 2mg
Dietary Fiber: 1g
Potassium: 102mg
Sodium: 132mg

Source: RealAge Newsletter

Categories: appetizers, beans, dips, spreads


  • 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


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

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