White Bean And Salsa Dip

• 1 (15 oz.) White kidney beans, rinsed and drained
• 2 Tbsp. fat-free mayonnaise or 2 Tbsp. plain non-fat yogurt
• 1 Tbsp. fresh lemon juice
• 1 Tbsp. parsley flakes
• 1/4 tsp. red pepper sauce
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1/2 tsp. minced garlic or garlic powder
• 1 medium size jar of picante sauce (I like Medium)
• 1 cup shredded Mexican blend cheese

1. In a blender or food processor, puree white kidney beans.
2. Then add all other ingredients EXCEPT picante sauce and shredded cheese. Process until smooth.
3. Transfer to a small flat bottom container, spread evenly in the bottom of the dish.
4. Pour enough picante sauce over the bean mixture to cover.
5. Sprinkle shredded cheese over picante sauce.
6. Serve dip with tortilla chips or corn chip scoops.

white kidney beans, mayonnaise, lemon juice, parsley flakes, red pepper, salt, black pepper, garlic, picante sauce, blend cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=79048 (may not work)