White Bean Dip

Quick and easy, tasty and good-for-you!  Cannellini Beans (white kidney beans) and non-fat plain yogurt combine with herbs, seasonings and a hint of red wine vinegar and extra virgin olive oil for a nutritious, delicious snacking dip.  Enjoy with raw veggies, pita chips, tortilla chips, etc.


1-1/2 Cups – Plain Non-fat Yogurt, drained (see note)

1 each – 15.5 ounce can Cannellini Beans, drained and rinsed well (if you are not familiar with this bean, look for the Bush’s brand in your store)

1 Tablespoon – Litehouse brand freeze-dried Salad Seasoning Blend***

2 Teaspoons – Litehouse brand freeze-dried Basil

1/2 Teaspoon – Litehouse brand freeze-dried Dill

2 Teaspoons – Red Wine Vinegar

2 Tablespoons – Extra Virgin Olive Oil

Cracked Black Pepper to taste


Place a small mesh strainer over a deep bowl or measuring cup.  Line with a coffee filter.  Measure the yogurt into the coffee filter and allow to “drain” for approximately one hour.  You should have about 1 cup of thick yogurt when drained.  You could also substitute Greek Style yogurt if you wish to skip the draining process.  I always have a tub of Dannon plain non-fat yogurt in my refrigerator for cooking and baking, and this draining process is easy to do, so I included this method in the recipe.

Empty the can of beans into a large colander.  Rinse well under cold running water and allow to drain.

Combine in a food processor the beans, yogurt and seasonings.  Puree.  Add the vinegar and olive oil and black pepper to taste and whirl the food processor again briefly to blend.  Transfer to a serving bowl.

***You can substitute fresh garlic and green onions and any combination of herbs that you like for the Litehouse brand freeze-dried seasonings I listed under the ingredients.


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