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.