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White Bean, Lemon, and Herbed Feta Dip
15 min prep time
8servings
Recipe by
Amy Riolo
Source
The Mediterranean Diabetes Cookbook, 2nd Edition
Photo by
Renee Comet
How to Make White Bean, Lemon, and Herbed Feta Dip
Even though it can be made in a flash, this zesty dip combines all the bright flavors of Greece in one easy-to-make dish. If you are a Mediterranean food fan, this dip will make a great addition to hummus in your repertoire. Note that when storing this dip in the refrigerator, it tends to firm up. Before serving, simply stir in water a tablespoon at a time until it becomes the desired consistency.
Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.
15 min prep time
8servings
1/4 cup
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Step-By-Step Instructions:
- Combine cannellini beans, feta, lemon juice and zest, olive oil, mint, and oregano in a food processor. Pulsing on and off, purée until smooth.
- Taste and season with salt (if desired) and pepper.
Nutrition facts
8 Servings
-
Serving Size
1/4 cup
- Amount per serving Calories 120
-
Total Fat
8g
- Saturated Fat 1.9g
- Trans Fats 0.1g
- Cholesterol 10mg
- Sodium 80mg
-
Total Carbohydrate
9g
- Dietary Fiber 2g
- Total Sugars 1g
- Protein 4g
- Potassium 160mg
- Phosphorous 70mg
Ingredients
canned or cooked cannellini beans
1 1/2 cup
Greek feta cheese (cut into small pieces or crumbled)
1/2 cup
juice and zest of 1 lemon
1
extra-virgin olive oil
1/4 cup
fresh mint (plus extra for garnish)
1/4 cup
fresh oregano (plus extra for garnish)
1/4 cup
freshly ground black pepper
to taste
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