- 1 (16 ounce) can butter beans, drained and rinsed
- 1 scallion, sliced
- 1 small clove garlic, chopped
- 1/2 cup nonfat plain yogurt
- 1/4 cup grated Parmesan cheese
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon red-wine vinegar
- 1/2 teaspoon chopped fresh rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Puree butter beans, scallion, garlic, yogurt, Parmesan, oil, vinegar, rosemary, salt and pepper in a food processor until smooth.