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Baked Greek-Style Bean Dip

Prep time 7 mins
Cook time 25 mins
Yield 3 3/4 cups.

Ingredients

  • 2 (15.8-ounce) cans Great Northern beans, drained and rinsed
  • 1 (8-ounce) package nonfat cream cheese
  • 4 ounces crumbled reduced-fat feta cheese
  • 1 1/2 teaspoons minced garlic (about 3 cloves)
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
  • 1/2 teaspoon ground pepper
  • 1/4 teaspoon salt
  • 1/2 cup seeded, finely chopped tomato
  • 1/4 cup sliced ripe olives

Nutrition Information

  • calories 19
  • caloriesfromfat 19 %
  • fat 0.4 g
  • satfat 0.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 1.7 g
  • carbohydrate 2.3 g
  • fiber 0.4 g
  • cholesterol 1 mg
  • iron 0.0 mg
  • sodium 86 mg
  • calcium 0.0 mg

How to Make It

  1. Position knife blade in food processor bowl. Add first 8 ingredients, and process until smooth, scraping sides of processor bowl once. Spoon into a 1 1/2-quart baking dish. Cover and bake at 350° for 25 minutes or until thoroughly heated.

  2. Sprinkle tomato and olives over dip before serving.

Cook's Notes

You can make this recipe up to 24 hours in advance. Prepare the bean mixture; cover and chill. Let mixture stand at room temperature 30 minutes, and bake at 350º for 35 to 40 minutes.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook