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| Herb & Yogurt Dip
1/2 cup of oat bran
1 cup of nonfat yogurt
2 green onions
1/2 green bell pepper
1/3 cup of fresh dill, basil, or cilantro leaves
1/2 cu p of fresh parsley
1 - 2 teaspoons of dried tarragon
1- 2 teaspoons of mint
1 1/2 cups of canned chickpeas, drained and rinsed
2 teaspoons of Worcestershire sauce
pepper
Heat iron skillet, over medium high heat, without any fat in it. After about 3 minutes, add oat bran. With a wooden spoon, stir continuously for 3- 4 minutes or until the oat bran has a lovely toasted nutty aroma. In a food processor or blender, mix until smooth all of the ingredients, including the toasted oat bran. Makes about 3 cups
serving size 1 tablespoon calories 14.6 fat.24 grams cholesterol .08 milligrams sodium 12.7 milligrams
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