Feta & Herb Dip with Crudites

From EatingWell: December 2006 — Subscribe Now!

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.

8 servings, 1/4 cup each

Active Time: 30 minutes

Total Time: 30 minutes

Nutrition Profile

Ingredients

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

Preparation

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.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition

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

Nutrition Bonus: Calcium, protein, fiber, folate.

Exchanges: 1/2 starch, 1/2 very lean meat