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.

Makes 8 servings, 1/4 cup each

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

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

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.

NUTRITION INFORMATION: Per serving: 32 calories12 g fat (1 g sat, 0 g mono); 4 mg cholesterol; 5 g carbohydrate; 2 g protein; 1 g fiber; 167 mg sodium; 77 mg potassium.


Nutrition bonus: Calcium, protein, fiber, folate.

0 Carbohydrate Servings

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

This was one of the best vegetable dips I've ever had. I normally have vegetables with hummus and love it, but this is a nice change. The combination of the herbs, compliment each other perfect. I wouldn't change a thing in this recipe.

Anonymous, Burlington, VT