Healthy Greek Bean Dip
This crowd-pleasing appetizer is healthy to boot! Folks will love to eat their veggies when they can dip them in this zesty, fresh alternative to hummus. —Kelly Silvers, Edmond, Oklahoma
Total TimePrep: 15 min. Cook: 2 hours
- 2 cans (15 ounces each) cannellini beans, rinsed and drained
- 1/4 cup water
- 1/4 cup finely chopped roasted sweet red peppers
- 2 tablespoons finely chopped red onion
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon snipped fresh dill
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 small cucumber, peeled, seeded and finely chopped
- 1/2 cup fat-free plain Greek yogurt
- Additional snipped fresh dill
- Baked pita chips or assorted fresh vegetables
- Process beans and water in a food processor until smooth. Transfer to a greased 1-1/2-qt. slow cooker. Add the next 8 ingredients. Cook, covered, on low until heated through, 2-3 hours. Stir in cucumber and yogurt; cool slightly. Sprinkle with additional dill. Serve warm or cold with chips or assorted fresh vegetables.
- Freeze option: Omitting cucumber, yogurt and additional dill, freeze cooled dip in freezer containers. To use, thaw in refrigerator overnight. To serve dip warm, heat through in a saucepan, stirring occasionally. Or serve cold. Stir cucumber and yogurt into finished dip; sprinkle with additional dill. Serve with chips or vegetables.
Nutrition Facts1/4 cup: 86 calories, 3g fat (0 saturated fat), 0 cholesterol, 260mg sodium, 11g carbohydrate (1g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
Originally published as Healthy Greek Bean Dip in Taste of Home Everyday Slow Cooker & One Dish Recipes 2017