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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 Time
    Prep: 15 min. Cook: 2 hours
  • Makes
    3 cups

Ingredients

  • 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

Directions

  • 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 Facts
1/4 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.

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