Healthy Greek Bean Dip Recipes
HEALTHY GREEK BEAN DIP
This crowd-pleasing appetizer is healthy to boot! Folks will love to eat their veggies when they can dip them in this zesty, fresh alternative to hummus. -Kelly Silvers, Edmond, Oklahoma
Provided by Taste of Home
Categories Appetizers
Time 2h15m
Yield 3 cups.
Number Of Ingredients 14
Steps:
- Process beans and water in a food processor until smooth. Transfer to a greased 1-1/2-qt. slow cooker. Add the next 8 ingredients. Cook, covered, on low until heated through, 2-3 hours. Stir in cucumber and yogurt; cool slightly. Sprinkle with additional dill. Serve warm or cold with chips or assorted fresh vegetables., Freeze option: Omitting cucumber, yogurt and additional dill, freeze cooled dip in freezer containers. To use, thaw in refrigerator overnight. To serve dip warm, heat through in a saucepan, stirring occasionally. Or serve cold. Stir cucumber and yogurt into finished dip; sprinkle with additional dill. Serve with chips or vegetables.
Nutrition Facts : Calories 86 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 260mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
LAYERED GREEK BEAN DIP
Make and share this Layered Greek Bean Dip recipe from Food.com.
Provided by Diana Adcock
Categories Beans
Time 15m
Yield 1 batch
Number Of Ingredients 11
Steps:
- In a food processor puree together beans, garlic, vinegar and oregano until smooth, adding up to 2 T.
- water if needed.
- Spread in a shallow 8-inch serving dish or pie plate.
- Spread evenly with tzatziki.
- Sprinkle with tomatoes, green onions, feta, olives, parsley and pepper.
- Cover and chill up to 4 hours.
- Serve with crackers or pita wedges.
SIMPLE REFRIED BEAN DIP
Quick and easy refried bean dip ready in minutes.
Provided by Ericuh
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Time 10m
Yield 8
Number Of Ingredients 5
Steps:
- Combine refried beans, pinto beans, diced tomatoes and green chiles, and salt in a microwave-safe bowl. Microwave on high for 4 1/2 to 5 minutes.
- Remove from the microwave and stir until pinto beans are slightly mashed. Sprinkle Cheddar cheese on top and serve immediately.
Nutrition Facts : Calories 115.1 calories, Carbohydrate 18.7 g, Cholesterol 6.7 mg, Fat 1.9 g, Fiber 5.9 g, Protein 6.6 g, SaturatedFat 0.8 g, Sodium 487.7 mg, Sugar 0.3 g
RED BEAN DIP
To quick-soak the beans, cover them with water in a saucepan, and bring them to a boil. Remove from heat, cover, and let them stand for an hour. Red beans -- a source of cholesterol-lowering fiber -- are pureed, then topped with yogurt and caramelized onions.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield makes about 3 cups
Number Of Ingredients 11
Steps:
- Cover beans with at least 2 inches of water in a large bowl. Cover loosely, and let soak overnight at room temperature.
- Drain beans; transfer to a medium saucepan. Add stock, herbs, spices, and salt. Bring to a boil, then reduce heat to medium-low. Simmer beans until tender, 15 to 20 minutes. Drain beans; reserve cooking liquid. Discard bay leaf and cinnamon stick. Let liquid cool completely.
- Heat oil in a medium skillet over medium-high heat. Add onion; reduce heat to medium. Cook, stirring occasionally, until caramelized, about 25 minutes.
- Pulse beans and 1/2 cup cooking liquid in a food processor until smooth. Add more cooking liquid if needed to reach desired consistency. Transfer to a serving bowl. Top with yogurt, then onions. Serve with chips. Dip can be refrigerated in an airtight container up to 3 days.
Nutrition Facts : Calories 211 g, Fat 3 g, Fiber 7 g, Protein 9 g, Sodium 359 g
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- Add the beans, garlic, olive oil, lemon juice and parsley to a food processor and blend on high until smooth. Stopping to scrape down the sides so that all of the ingredients are incorporated. Add salt and pepper to taste.
- Transfer to a bowl and top with additional parsley and olive oil (optional) or store in the refrigerator in an airtight container.
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Directions. Process beans and water in a food processor until smooth. Transfer to a greased 1-1/2-qt. slow cooker. Add the next 8 ingredients. Cook, covered, on low until heated through, 2-3 hours. Stir in cucumber and yogurt; cool slightly. Sprinkle with additional dill.
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