Lots of freshly chopped herbs add zing to our white bean dip. Serve with assorted vegetables, such as baby carrots, bell pepper strips, radishes, snow peas, broccoli and caulifower florets.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
- One 15-ounce can white beans, rinsed
- 3/4 cup non-fat plain yogurt
- 1/2 cup crumbled feta cheese
- 1 tablespoon lemon juice
- 1 teaspoon garlic salt
- 1 teaspoon freshly ground pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh chives
Place the beans, yogurt, feta, lemon juice, garlic salt and pepper in a food processor and puree until smooth. Add the herbs; puree until incorporated. Chill until ready to serve.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
32 calories; 1g total fat; 1g total saturated fat; 4mg cholesterol; 167mg sodium; 5g carbohydrates; 1g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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