Best Healthy Greek Bean Dip Recipes

THE BEST BEAN DIP RECIPE

The Best Bean Dip Recipe image

This bean dip makes a perfect appetizer. It's protein-packed from refried and pinto beans, as well as Greek yogurt and cheddar cheese. It truly is the best!

Provided by Emily Richter

Time 25m

Number Of Ingredients 11

Ingredients

1.5 tablespoons olive oil
1/2 medium white onion (minced)
2 cloves garlic (minced)
pinch salt
2 tablespoon canned jalapeños (or green chiles for a less spicy option)
1 15-oz. can refried beans
1 15-oz. can pinto beans (drained and rinsed)
1/2 cup full-fat Greek yogurt
1 tablespoon taco seasoning
2 tablespoons salsa (any kind)
1 cup shredded cheddar cheese (divided)

Steps:

First, preheat oven to 400ºF.
Next, heat olive oil in a small oven-safe pot* over medium/high heat. When olive oil is fragrant, add onion, garlic, and salt. Sauté for around 3 minutes or until the onions are translucent.
Next, add the rest of the ingredients (minus the cheese) and mix to combine. Continue to heat over medium/high. Once the dip is hot, add 1/2 cup of cheese to the mixture and mix to combine. Heat for an additional 1 to 2 minutes.
If you are planning to bake in a casserole dish. Spray casserole dish with nonstick cooking spray and then transfer the dip into the casserole dish and spread out evenly. Sprinkle the remaining shredded cheese on top of the dip.
Bake at 400ºF for 5 minutes and option to broil for 1-3 minutes until the cheese fully melts.

Nutrition Facts : Calories 236 kcal, Sugar 4 g, Sodium 677 mg, Fat 10 g, Carbohydrate 26 g, Fiber 6 g, Protein 12 g, Cholesterol 18 mg, ServingSize 1 serving

HEALTHY GREEK BEAN DIP

Healthy Greek Bean Dip image

This crowd-pleasing appetizer is healthy to boot! Folks will love to eat their veggies when they can dip them in this zesty, fresh alternative to hummus. -Kelly Silvers, Edmond, Oklahoma

Provided by Taste of Home

Categories Appetizers

Time 2h15m

Yield 3 cups.

Number Of Ingredients 14

Ingredients

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

Steps:

Process beans and water in a food processor until smooth. Transfer to a greased 1-1/2-qt. slow cooker. Add the next 8 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., Freeze option: Omitting cucumber, yogurt and additional dill, freeze cooled dip in freezer containers. To use, thaw in refrigerator overnight. To serve dip warm, heat through in a saucepan, stirring occasionally. Or serve cold. Stir cucumber and yogurt into finished dip; sprinkle with additional dill. Serve with chips or vegetables.

Nutrition Facts : Calories 86 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 260mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

LAYERED GREEK BEAN DIP

Layered Greek Bean Dip image

Make and share this Layered Greek Bean Dip recipe from Food.com.

Provided by Diana Adcock

Categories Beans

Time 15m

Yield 1 batch

Number Of Ingredients 11

Ingredients

1 (19 ounce) can white kidney beans, drained and rinsed
2 cloves garlic, minced
1 teaspoon red wine vinegar
1 teaspoon dried oregano
1 cup tzatziki, Tzatziki
2 tomatoes, seeded and diced
2 green onions, finely chopped
1 cup crumbled feta cheese
10 kalamata olives, pitted and slivered
2 tablespoons chopped fresh parsley
1/4 teaspoon ground pepper

Steps:

In a food processor puree together beans, garlic, vinegar and oregano until smooth, adding up to 2 T.
water if needed.
Spread in a shallow 8-inch serving dish or pie plate.
Spread evenly with tzatziki.
Sprinkle with tomatoes, green onions, feta, olives, parsley and pepper.
Cover and chill up to 4 hours.
Serve with crackers or pita wedges.