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 | 12 |
| pro | 1 g |
| total fat | 0 |
| sat. fat | 0 |
| carb | 1 g |
| fibre | 0 g |
| chol | 1 mg |
| sodium | 48 mg |
| RDI % | - |
| calcium | 3 |
| folate | 1 |
Serve this Greek-inspired dip with Pita toasts.
Ingredients
- 1 can (19 oz/540 mL) white kidney beans, drained and rinsed
- 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)
- Keywords : Greek; Appetizers; Beans; Tomatoes; Feta; Food Processor; Green onions; Kalamata olives;









