Layered Greek Bean Dip with Tomato and Feta

By Joanna Burkhard

86 people added this to their Recipe Box

Layered Greek Bean Dip with Tomato and Feta

This recipe makes 17 1 tbsp (15 mL) servings

Nutritional Info
Per 1 tbsp (15 mL): about	-
cal	1212 cal
pro	1 g1g pro
total fat	00 total fat
sat. fat	00 sat. fat
carb	1 g1g carb
fibre	0 g0g fibre
chol	1 mg1mg chol
sodium	48 mg48mg sodium
RDI %	-
calcium	33 calcium
folate	11 folate

Serve this Greek-inspired dip with Pita toasts.

Ingredients

1 1can (19 oz/540 mL) can (19 oz/540 mL)white kidney beanwhite kidney beans, drained and rinsed
1 clove garlic , minced1 1clove garliccloves of garlic, minced
2 tsp red wine vinegar 2 2tsp tspred wine vinegar
1 tsp dried oregano 1 1tsp tspdried oregano
1 cup tzatziki 1 1cup cuptzatziki
2 tomatoes , seeded and diced2 2tomatotomatoes, seeded and diced
2 green onions , finely chopped2 2green oniongreen onions, finely chopped
2/3 2/3cup cupcrumbled feta cheese, (4 oz/125 g)
10 10kalamata olivekalamata olives, pitted and slivered
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped fresh parsley
1/4 tsp pepper 1/4 1/4tsp tsppepper

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)

Keywords : Greek; Appetizers; Beans; Tomatoes; Feta; Food Processor; Green onions; Kalamata olives;

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