Layered Greek Bean Dip with Tomato and Feta
73 people added this to their Recipe Box
Serve this Greek-inspired dip with Pita toasts.
Servings: 1 cup
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 12 |
| pro | 1 g |
| total fat | trace |
| sat. fat | trace |
| carb | 1 g |
| fibre | 0 g |
| chol | 1 mg |
| sodium | 48 mg |
| %RDI: 3% calcium | - |
| folate | 1% |
Suggested Recipes
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1 can (19 oz/540 mL) white kidney beans, drained and
1 clove garlic, minced
2 tsp red wine vinegar
1 tsp dried oregano
1 cup tzatziki
2 tomatoes, seeded and diced
2 green onions, finely chopped
2/3 cup crumbled feta cheese, (4 oz/125 g)
10 kalamata olives, pitted and slivered
2 tbsp chopped fresh parsley
1/4 tsp pepper
Preparation:
In food processor, pur?together beans, garlic, vinegar and oregano until smooth, adding up to 2 tbsp (25 mL) water, if necessary. Spread in shallow 8-inch (20 cm) serving dish or pie plate.
Spread evenly with tzatziki. Sprinkle with tomatoes, green onions, feta, olives parsley and pepper. (Can be covered and refrigerated for up to 4 hours)
Tags:
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