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)

*Nutrition Facts calculated without additional salt.

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.
   
4. To serve: Spread on Melba toasts topped with extra chopped cilantro or serve as a dip with your choice of crackers, vegetable sticks or our recipe for Rosemary & Parmesan Lavasch.