Baked Greek-Style Bean Dip

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 19
  • Calories from fat: 19%
  • Fat: 0.4g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.7g
  • Carbohydrate: 2.3g
  • Fiber: 0.4g
  • Cholesterol: 1mg
  • Iron: 0.0mg
  • Sodium: 86mg
  • Calcium: 0.0mg


  • 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


  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.
Note: 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.
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