White Bean and Yogurt Dip with Oregano and Parsley
It's that time of year when everyone you know starts throwing backyard parties and barbecues. Here in the U.S., our Independence Day holiday is coming up and that celebration is filled with great gatherings, leaving you with only one question, "What should I bring?"
Here's a great dip recipe that's easy to make and doesn't require that you make your home any hotter in those summer months by turning on the oven. It makes a great healthy dip or sandwich spread. Pair it with fresh healthy veggies for a dip and bring it to your next party. I plan on trying this on a piece of crusty bread topped with roasted red peppers. This recipe was inspired by one that originally appeared on epicurious.com, but I found their version was too thick and I didn't like the texture or flavor as much. The addition of a little yogurt and salt made this a much tastier spread/dip, in my opinion.
Fresh oregano
Ingredients
1 (15 oz) can of cannellini beans (or chickpeas - a 15 oz can of chickpeas works just as well)
1 1/2 TBSP plain non-fat yogurt
3 TBSP olive oil
3 TBSP fresh parsley, chopped
2 TBSP fresh oregano, chopped
1 tsp kosher salt
1 garlic clove, chopped
Directions
- Combine all ingredients in food processor.
- Blend until smooth. Stop and scrape the sides as needed to blend well.
- Transfer to a bowl, surround with veggies, pita bread, chips or whatever you want to pair with it.
This can be made up to 1 day ahead. Just cover and chill until ready to use. This recipe makes about 1 1/2 cups.
