Bean and Potato Spread

==Description==
This spread can be served on Melba toast topped with extra chopped cilantro or as a dip with your choice of crackers or vegetable sticks.
* Bean and Potato Spread from the Pubic Health Cookbook by the Seattle and King County Department of Public Health—original source of recipe, government resource in the public domain
* Cook Time: 5 minutes 
* Serves: 4
==Ingredients==
* 2 medium sized Russet potatoes, peeled and boiled 
* 1 x 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, low fat yogurt 
* Salt and pepper, to taste (optional)
* Extra chopped cilantro for garnish (optional)
==Directions==
# Boil potatoes in water, drain, then mash with a potato masher or fork in a medium sized bowl. 
# 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. 
# Place mixture back into bowl, add yogurt, salt and pepper and mix well. 
__NOTOC__
__NOEDITSECTION__
Category:Spread Recipes
Category:Russet potato Recipes
Category:Kidney bean Recipes