Feta & Herb Dip with Crudites
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.
Prep Time:
30 mins
Total Time:
30 mins
Servings:
8 servings, 1/4 cup each
Ingredients
-
1 15-ounce can white beans, rinsed
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3/4 cup nonfat plain yogurt
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1/2 cup crumbled feta cheese
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1 tablespoon lemon juice
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1 teaspoon garlic salt
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1 teaspoon freshly ground pepper
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1/4 cup chopped fresh parsley
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1/4 cup chopped fresh dill
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1/4 cup chopped fresh mint
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1/4 cup chopped fresh chives
Directions
1.
Place beans, yogurt, feta, lemon juice, garlic salt and pepper in a food processor and puree until smooth. Add herbs; puree until incorporated. Chill until ready to serve.
Tip:
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.
Nutrition information
Calories 32, Total Fat 1 g, Saturated Fat 1 g, Cholesterol 4 mg, Sodium 167 mg, Carbohydrate 5 g, Fiber 1 g, Protein 2 g, Potassium 77 mg. Exchanges: Starch 0.5, Lean Meat 0.5
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
French Onion Dip
In our homemade version of French onion dip, we simmer chopped onions in broth and use reduced-fat sour cream and yogurt for the familiar rich and creamy flavor. All told, our version has 12 grams less fat and nearly 50 percent less sodium per serving than the original.
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