Hummus has always been a staple snack for all my parties, but since it's so popular, it can get boring. Here's a twist on that basic recipe. You'll find this version is slightly creamier since it's made with Greek yogurt, and the dill gives it a fresh, zippy flavor. If you have time, whip up this dip, and refrigerate it overnight — it tastes much better the next day.
To see my recipe read more.
Original recipe Ingredients 1 15-ounce can of cannelini beans, rinsed and drained Directions
Recipe For Creamy White Bean Veggie Dip
2 cloves garlic
1 tablespoon olive oil
3 tablespoons plain nonfat Greek yogurt
1/4 cup loosely packed fresh dill
3 tablespoons fresh lemon juice
Salt and pepper to taste
Fresh dill sprigs for garnish
1 15-ounce can of cannelini beans, rinsed and drained
|Serving Size||Entire bowl of dip (20 oz)||2 oz|
|Total Fat||17.3 g||1.7 g|
|Saturated Fat||1.9 g||.2 g|
|Cholesterol||0 mg||0 mg|
|Carbs||71.8 g||7.2 g|
|Fiber||18.3 g||1.8 g|
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