YOUR HEALTHY PLATE: Bean Dip with Feta and Herbs

Here’s a simple, flavorful recipe from the July 2012 edition of BBC Good Food magazine. You can eat it with slices of cucumbers or crackers, or spread it on toast, or stuff a tomato with it.  I think it would also be amazing on a slice of butternut squash, roasted under the broiler for a minute or two.

The original recipe [clearly not written by an American] says that you should “whizz until smooth,” which I think could be taken in more than one way. I prefer it chunky. And I feel the same about peanut butter, by the way.

  • 1 can (14 oz.) cannellini beans, rinsed and drained well
  • 7 oz. feta cheese
  • 1 Tbsp. fresh lemon juice
  • 1 garlic clove, crushed
  • 1 Tbsp. fresh dill, chopped
  • 1 Tbsp. fresh mint, chopped
  • 1 Tbsp. fresh chives, chopped
  • generous amount of fresh ground pepper

Place the beans, feta, lemon juice and garlic in a food processor, and pulse to the desired texture. Stir in the herbs, season with pepper, and share it with someone you love. Take the leftovers to work tomorrow.

 

 

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