I love dips because I think they “force” people to eat more veggies. Now that’s great if the dip isn’t doing more damage than the veggies are adding in health benefits, which is not the case with many dips. But fortunately, this is one that helps people eat more veggies and adds extra nutrients.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
In the bowl of a food processor fitted with a chopping blade, process the beans, garlic, lemon juice, and parsley until finely chopped (scrape down the sides of the bowl if necessary). With the processor on, stream in the olive oil and continue processing until the mixture is smooth. Spoon the mixture into a bowl and add the yogurt and red pepper flakes. Stir well to combine. Season with salt and pepper. Serve immediately with whole-grain crackers, veggies, or whole-wheat pita for dipping.
nutrition information
Step 2
Each (about a generous 1/4-cup) serving has:
Step 3
Calories: 101
Step 4
Protein: 5g
Step 5
Carbohydrates: 17g
Step 6
Fat: 2g
Step 7
Trace Saturated Fat
Step 8
Trace Cholesterol
Step 9
Fiber: 4g
Step 10
Sodium: 234mg
