Feta, Bean, and Herb Dip with Crudites - Meditteranean

[Guest guest]

@@@@@

Feta, Bean, and Herb Dip with Crudites

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.

 

Makes 8 servings, 1/4 cup each

 

Per serving: 32 calories; 12 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

 

Source: EatingWell, December 2006

Formatted by Chupa Babi in MC: 07.31.07

 

Tips: Cover and refrigerate for up to 2 days.

 

ChupaNote: this is a family favorite as a dip, pasta

sauce or soup base. Great flavors. Substitute 1 T.

roasted minced garlic for garlic salt. And make that 1

T. of freshly ground black pepper.

-----

 

 

 

 

______________________________\

____

Be a better Globetrotter. Get better travel answers from someone who knows.

Answers - Check it out.

http://answers./dir/?link=list & sid=396545469