Feta and Herb Dip with Crudites

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Feta and Herb Dip with Crudites
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Makes: 8 servings   Prep:   Cook:

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.

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Ingredients [?]

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  • add   - 1 15-ounce can white beans, rinsed
  • add   - 3/4 cup nonfat plain yogurt
  • add   - 1/2 cup crumbled feta cheese
  • add   - 1 tablespoon lemon juice
  • add   - 1 teaspoon garlic salt
  • add   - 1 teaspoon freshly ground pepper
  • add   - 1/4 cup chopped fresh parsley
  • add   - 1/4 cup chopped fresh dill
  • add   - 1/4 cup chopped fresh mint
  • add   - 1/4 cup chopped fresh chives

Instructions

  1. 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.
  2. MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.
serene_185

ChefsugNote From The Chef

serene_185 04:37, 03 Jan 2009

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.

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