Healthy Greek Bean Dip
TOTAL TIME: Prep: 15 min. Cook: 2 hours
YIELD: 3 cups.
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
Ingredients
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2 cans (15 ounces each) cannellini beans, rinsed and drained
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1/4 cup water
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1/4 cup finely chopped roasted sweet red peppers
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2 tablespoons finely chopped red onion
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2 tablespoons olive oil
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2 tablespoons lemon juice
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1 tablespoon snipped fresh dill
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2 garlic cloves, minced
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 small cucumber, peeled, seeded and finely chopped
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1/2 cup fat-free plain Greek yogurt
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Additional snipped fresh dill
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Baked pita chips or assorted fresh vegetables
Directions
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1.
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.
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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