This spread can be served on Melba toast topped with extra chopped cilantro or as a dip with your choice of crackers or vegetable sticks.

  • Bean and Potato Spread from the Pubic Health Cookbook by the Seattle and King County Department of Public Health—original source of recipe, government resource in the public domain
  • Cook Time: 5 minutes
  • Serves: 4



  1. Boil potatoes in water, drain, then mash with a potato masher or fork in a medium sized bowl.
  2. Add the beans, garlic, lime juice and cilantro then mix well.
  3. Place mixture in a food processor and process for at least 30 seconds or to desired consistency.
  4. Place mixture back into bowl, add yogurt, salt and pepper and mix well.

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