Feta and Herb Dip with Crudités

By Jeanette Terry

  • 1 can(s) white beans, rinsed

  • 3/4 cup(s) nonfat plain yogurt

  • 1/2 cup(s) crumbled feta cheese

  • 1 tablespoon(s) lemon juice

  • 1 teaspoon(s) garlic salt

  • 1 teaspoon(s) freshly ground pepper

  • 1/4 cup(s) chopped fresh parsley

  • 1/4 cup(s) chopped fresh dill

  • 1/4 cup(s) chopped fresh mint

  • 1/4 cup(s) 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.

Nutritional Facts

Serves 8
• Calories 32
• Total fat 1 g
• Cholesterol 4 mg
• Sodium 167 mg
• Carbohydrate 5 g
• Protein 2 g

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1 reply

DeliaM 2010-11-15 12:19:31 -0600 Report

Okay, this sounds really interesting, I'm very curious about the beans and fresh mint being in one dip. Will have to give it a try since I like to snack on a dip with carrots or baked triangles of pita bread (preferably from Joseph's Bakery coz it's certified for diabetics). The question is, how long does this dip hold, can I keep it in the fridge for two, three days no problem?