Creamy Bean Dip

Name: Creamy Bean Dip
Ingredients: 1 tablespoon olive oil; 1 tablespoon mustard seeds; 1 tablespoon cumin seeds; 1 small serrano chili, minced; 1 (15.5-oz) can cannellini beans, rinsed; 2 teaspoons red-wine vinegar; 1/2 cup fat-free plain yogurt; 1/4 teaspoon kosher salt; 1/4 teaspoon fresh pepper

9 ingredients

2 steps

Ingredients

1 tablespoon olive oil
1 tablespoon mustard seeds
1 tablespoon cumin seeds
1 small serrano chili, minced
1 (15.5-oz) can cannellini beans, rinsed
2 teaspoons red-wine vinegar
1/2 cup fat-free plain yogurt
1/4 teaspoon kosher salt
1/4 teaspoon fresh pepper

Directions

1

Warm olive oil in small skillet over medium heat. Add seeds and chili. Cook, stirring, until seeds pop and are fragrant (2 minutes). Transfer half of mix to a food processor. Set aside the rest.
2

Add remaining ingredients to the food processor; process until smooth. Transfer to a serving dish and top with reserved seed mixture.