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
How to Make It
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.
Sprinkle tomato and olives over dip before serving.
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