White Bean Dip

White Bean Dip
2 cans (15 ounces) Great Northern Beans, drained and rinsed
1/2 cup reduced-fat sour cream
1 garlic clove, peeled, minced and mashed
1 scallion (green onion) chopped
2 tablespoons minced fresh parsley leaves (Italian flat leaf preferred)
2 tablespoons reduced-sodium soy sauce
1/4 cup (or to taste) fresh lemon juice
1 tablespoon coarse Dijon mustard
2 tablespoons olive oil
1 tablespoon minced fresh cilantro leaves
Low-fat tortilla chips
In a food processor or blender puree the beans with the sour cream, garlic, scallion, parsley, soy sauce, lemon juice and mustard until the mixture is smooth.
With the motor running, add the oil in a stream and blend until well combined. Transfer to a serving bowl, cover and chill for 2 hours, or overnight. Taste and adjust seasoning before serving. Dust the top of the dip with the cilantro leaves and serve with tortilla chips.
Makes about 3 1/2 cups.
Nutrition values per 1/2 tablespoon (not including chips): 12 calories(29 percent from fat), 0.4 g fat(0.1 g saturated fat), 1.5 g carbohydrates, 0.2 g fiber, 0.6 g protein, 0.5 mg cholesterol, 18 mg sodium.