LOW-FAT BEAN SPREAD
1 Tbsp chicken stock
2 garlic cloves, minced
19 oz. can cannellini beans, rinsed and drained
3/4 tsp. ground cumin
1/4 tsp. salt
1/4 cup reduced fat mayo
1 Tbsp cider vinegar
36 melba rounds, or toasts
In large skillet, heat stock over medium-high heat. Add garlic;
stirring frequently; cook 1 minute. Add beans, 1 tablespoon water,
cumin and salt; cook 3 minutes, stirring constantly and mashing
beans with back of spoon.
In small bowl, combine mashed bean mixture, mayonnaise dressing
and vinegar. Cover; cool to room temperature. Spread on melba
rounds. Makes 36 servings.