White Bean Dip

Ingredients

• 1 can(s) (15 to 19 ounces) white kidney (cannellini) beans, rinsed and drained
• 1/3 cup(s) plain nonfat yogurt
• 1 tablespoon(s) fresh lemon juice
• 1 tablespoon(s) extra virgin olive oil
• 1 teaspoon(s) anchovy paste
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) pepper

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Directions

1. In food processor with knife blade attached, puree beans with yogurt, lemon juice, oil, anchovy paste, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper until smooth. Spoon dip into small container with tight-fitting lid. Can be refrigerated up to 2 days.