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TEST KITCHEN APPROVED

Healthy Greek Bean Dip

Name: Healthy Greek Bean Dip
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 3 cups
Cuisine: Europe, Greek
Ingredients: 2 cans (15 ounces each) cannellini beans, rinsed and drained; 1/4 cup water; 1/4 cup finely chopped roasted sweet red peppers; 2 tablespoons finely chopped red onion; 2 tablespoons olive oil; 2 tablespoons lemon juice; 1 tablespoon snipped fresh dill; 2 garlic cloves, minced; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 small cucumber, peeled, seeded and finely chopped; 1/2 cup fat-free plain Greek yogurt; Additional snipped fresh dill; Baked pita chips or assorted fresh vegetables

TEST KITCHEN APPROVED

Total Time:Prep: 15 min. Cook: 2 hours

By Taste Of Home Editorial Team

Recipe by Kelly Silvers, Edmond, Oklahoma

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

This crowd-pleasing appetizer is healthy to boot! Folks will love to eat their veggies when they can dip them in this zesty, fresh alternative to hummus. —Kelly Silvers, Edmond, Oklahoma

Can you freeze Healthy Greek Bean Dip?

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.

TEST KITCHEN APPROVED

Healthy Greek Bean Dip

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Yield:3 cups

Prep:15 min

Cook:2 hours

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Ingredients

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

Text Ingredients

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Directions

1
Process beans and water in a food processor until smooth. Transfer to a greased 1-1/2-qt. slow cooker. Add the next 8 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.

Nutrition Facts

1/4 cup: 86 calories, 3g fat (0 saturated fat), 0 cholesterol, 260mg sodium, 11g carbohydrate (1g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1/2 fat.