East Indian Bean Dip

• 1 teaspoon curry powder
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground allspice
• 1 (16-ounce) can navy beans, rinsed and drained
• 1 small zucchini, chopped
• 3/4 cup chopped yellow bell pepper (about 1 small)
• 1/3 cup chopped red onion
• 1 large garlic clove, minced
• 1/2 teaspoon salt
• 1/4 cup hot mango chutney
• 2 tablespoons chopped fresh mint
• 2 tablespoons plain fat-free yogurt

1. Cook first 4 ingredients in a small skillet, stirring constantly, over low heat 1 minute; remove from heat.
2. Combine beans and next 5 ingredients in a bowl; add spice mixture, stirring well. Stir in chutney, mint, and yogurt. Serve with Quick Pita Chips (page 12) or commercial baked pita chips.

curry powder, ground ginger, ground cumin, ground allspice, navy beans, zucchini, yellow bell pepper, red onion, garlic, salt, hot mango, fresh mint, yogurt

Taken from www.myrecipes.com/recipe/east-indian-bean-dip (may not work)