Description
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.
Ingredients
- 2 cans (15 ounces each) cannellini beans, rinsed and drained
- 1/4 cup water
- 1/4 cup finely chopped roasted sweet red peppers
- 2 tablespoons finely chopped red onion
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon snipped fresh dill
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 small cucumber, peeled, seeded and finely chopped
- 1/2 cup fat-free plain greek yogurt
- additional snipped fresh dill
- baked pita chips or assorted fresh vegetables
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. Serve warm or cold with chips or assorted fresh vegetables.
