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Feta & Herb Dip with Crudites

From: EatingWell

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.

Servings: 8 servings, 1/4 cup each
Prep: 30 mins
Total: 30 mins
Rated : 
 by 4 people
1 15-ounce can  white beans, rinsed
3/4 cup  nonfat 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
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.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.
Nutrition Facts
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

Comments (2)
sarah3453401 wrote:

A really good dip! This is a perfect alternative to hummus. I used Greek yogurt, and replaced 1/2 teaspoon of garlic salt with fresh crushed garlic. I really liked the variety of the different herbs, I was surprised at how well they all worked to elevate the flavor. It may be a bit much for some, adjust according to taste.

7/27/2010 09:58:22 AM Report Abuse
anonymous wrote:


6/21/2010 07:26:16 PM Report Abuse

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