Butter-Bean Spread

• 1 can(s) (16 ounce) butter beans, drained and rinsed
• 1  scallion, sliced
• 1 clove(s) garlic, chopped
• 1/2 cup(s) nonfat plain yogurt
• 1/4 cup(s) grated Parmesan cheese
• 1 tablespoon(s) extra-virgin olive oil
• 1 tablespoon(s) red-wine vinegar
• 1/2 teaspoon(s) chopped fresh rosemary , or 1/4 teaspoon dried
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) freshly ground pepper

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Directions

1. Puree butter beans, scallion, garlic, yogurt, Parmesan, oil, vinegar, rosemary, salt and pepper in a food processor until smooth.

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