East Indian Bean Dip

Ingredients

• 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

Preparation

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.