This crowd-pleasing dip is a fresh alternative to hummus—and healthy to boot! Folks will love to eat their veggies when they have this zesty, distinctive dip served alongside.
—KELLY SILVERS EDMOND, OK
PREP: 15 MIN. • COOK: 2 HOURS • MAKES: 3 CUPS
2 cans (15 ounces each) cannellini beans, rinsed and drained
1/4 cup water
1/4 cup finely chopped roasted sweet red peppers
2 tablespoons finely chopped red onion
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon snipped fresh dill
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 small cucumber, peeled, seeded and finely chopped
1/2 cup fat-free plain Greek yogurt
Additional snipped fresh dill
Baked pita chips or assorted fresh vegetables
Process beans and water in a food processor until smooth. Transfer to a greased 1 1/2-qt. slow cooker. Add the next eight ingredients. Cook, covered, on low until heated through, 2-3 hours. Stir in cucumber and yogurt; cool slightly. Sprinkle with additional dill. Serve warm or cold with chips or assorted fresh vegetables.
To freeze: Omitting cucumber, yogurt and additional dill, freeze the cooled dip in freezer containers. To use, thaw in refrigerator overnight. Serve dip cold or, to serve warm, heat through in a saucepan, stirring occasionally. Stir cucumber and yogurt into finished dip; sprinkle with additional dill. Serve with chips or vegetables.