Feta & Herb Dip with Crudites Recipe

By pattie_d

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.

Ingredients

• 1 15-ounce can  white beans, rinsed
• 3/4 cup  nonfat plain yogurt ON SALE
• 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

Preparation

Step 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.

Calories: 32
Fat. Total: 1g
Protein: 2g
Carbohydrates, Total: 5g
Fat, Saturated: 1g
Fiber: 1g
Cholesterol: 4mg
Sodium: 167mg
% Cal. from Fat: 28%