Best 4 Healthy Greek Bean Dip Recipes

HEALTHY GREEK BEAN DIP

Healthy Greek Bean Dip image

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

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

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

Layered Greek Bean Dip image

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

Ingredients

1 (19 ounce) can white kidney beans, drained and rinsed
2 cloves garlic, minced
1 teaspoon red wine vinegar
1 teaspoon dried oregano
1 cup tzatziki, Tzatziki
2 tomatoes, seeded and diced
2 green onions, finely chopped
1 cup crumbled feta cheese
10 kalamata olives, pitted and slivered
2 tablespoons chopped fresh parsley
1/4 teaspoon ground pepper

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

Simple Refried Bean Dip image

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

Ingredients

1 (16 ounce) can refried beans
1 (16 ounce) can pinto beans, rinsed and drained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), drained
salt to taste
2 tablespoons shredded Cheddar cheese, or to taste

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

Red Bean Dip image

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

Ingredients

8 ounces dried kidney beans (scant 1 1/2 cups)
2 1/2 cups homemade or low-sodium store-bought chicken stock
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 bay leaf
1 whole cinnamon stick
1/2 teaspoon coarse salt
2 teaspoons extra-virgin olive oil
1 medium onion, halved and very thinly sliced
1/3 cup plain nonfat yogurt, preferably Greek-style
4 cups baked blue corn chips (10 ounces)

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