Layered Greek Bean Dip with Tomato and Feta

Author: Canadian Living

Serve this Greek-inspired dip with Pita toasts.

  • Portion size 1 serving

Ingredients

  • 1 can white kidney bean drained and rinsed
  • 1 clove garlic minced
  • 2 teaspoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1 cup tzatziki
  • 2 tomatoes seeded and diced
  • 2 green onions finely chopped
  • 2/3 cups crumbled feta cheese (4 oz/125 g)
  • 10 kalamata olives pitted and slivered
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon pepper

Method

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)

 

Nutritional facts <b>Per 1 tbsp (15 mL):</b> about

  • Sodium 48 mg
  • Protein 1 g
  • Calories 12.0
  • Total fat trace
  • Cholesterol 1 mg
  • Saturated fat trace
  • Total carbohydrate 1 g

%RDI

  • Iron 0.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Layered Greek Bean Dip with Tomato and Feta

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