Healthy Greek Bean Dip

By Susan52

Ingredients

• 2 2 2 cans (15 ounces each) cannellini beans, rinsed and drained
• 1/4 1/4 1/4 cup water
• 1/4 1/4 1/4 cup finely chopped roasted sweet red peppers
• 2 2 2 tablespoons finely chopped red onion
• 2 2 2 tablespoons olive oil
• 2 2 2 tablespoons lemon juice
• 1 1 1 tablespoon snipped fresh dill
• 2 2 2 garlic cloves, minced
• 1/4 1/4 1/4 teaspoon salt
• 1/4 1/4 1/4 teaspoon pepper
• 1 1 1 small cucumber, peeled, seeded and finely chopped
• 1/2 1/2 1/2 cup fat-free plain Greek yogurt
• Additional snipped fresh dill
• Baked pita chips or assorted fresh vegetables

Details

Servings 3
Preparation time 15mins
Adapted from tasteofhome.com

Preparation

Step 1

Process beans and water in a food processor until smooth. Transfer to a greased 1-1/2-qt. slow cooker. Add the next eight 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.

Freeze option: Omitting cucumber, yogurt and additional dill, freeze cooled dip in freezer containers. To use, thaw in refrigerator overnight. To serve dip warm, heat through in a saucepan, stirring occasionally. Or serve cold. Stir cucumber and yogurt into finished dip; sprinkle with additional dill. Serve with chips or vegetables.