Best White Bean Yogurt And Feta Dip Recipes

FETA YOGURT DIP

Feta Yogurt Dip image

Provided by Geoffrey Zakarian

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 cup feta, crumbled
1 cup full-fat Greek yogurt
Zest and juice of 1 lemon
1 tablespoon olive oil, plus additional for drizzling
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh mint
Kosher salt and freshly ground black pepper
Black sesame seeds, for garnish
Freshly cut watermelon spears, for dipping

Steps:

Combine feta and yogurt in a large bowl and whisk until well blended. Add lemon zest and juice, olive oil, 1 1/2 teaspoons dill and 1 1/2 teaspoons mint. Season to taste with salt and pepper. Mix until well blended. If not serving immediately, cover and chill until ready to serve.
Transfer to a serving bowl and garnish with the remaining herbs, a drizzle of olive oil and a sprinkling of sesame seeds. Serve with watermelon spears.

CREAMY WHITE BEAN YOGURT SAUCE

Creamy White Bean Yogurt Sauce image

Provided by Melissa d'Arabian : Food Network

Time 35m

Yield 1 cup

Number Of Ingredients 6

Ingredients

3/4 cup cooked white beans
1 small garlic clove, coarsely chopped
1/4 cup plain yogurt
1/2 lemon, juiced
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

Steps:

Puree the white beans, garlic, yogurt, lemon juice, and olive oil in a mini food processor until very smooth. Taste and season with salt and pepper. Serve with falafel or as a salad dressing.

WHITE BEAN, YOGURT, AND FETA DIP

White Bean, Yogurt, and Feta Dip image

Serve with Toasted Pita Chips and your favorite olives.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 2 cups

Number Of Ingredients 6

Ingredients

1 can (15 ounces) cannellini or navy beans, rinsed and drained
4 ounces feta cheese
1 container (7 ounces) Greek-style yogurt
1 tablespoon freshly squeezed lemon juice
1/4 cup finely chopped fresh dill, plus more for garnish
Coarse salt and freshly ground pepper

Steps:

In a food processor, puree beans, feta, yogurt, and lemon juice until smooth. Transfer to a bowl; stir in dill. Season with salt and pepper. Serve immediately, or store, covered, in refrigerator up to 1 week.

WHITE BEAN DIP WITH PITA CHIPS

White Bean Dip with Pita Chips image

Provided by Giada De Laurentiis

Categories appetizer

Time 27m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano

Steps:

Preheat the oven to 400 degrees F.
Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
Serve the pita toasts warm or at room temperature alongside the bean puree.

BEAN, FETA & HERB DIP

Bean, feta & herb dip image

Dill, chive or mint (or a combination of all three!) really work in this creamy cannellini dip - a healthy snack

Provided by Good Food team

Categories Snack, Treat

Time 10m

Number Of Ingredients 5

Ingredients

400g can cannellini bean
200g feta cheese
1 tbsp lemon juice
1 garlic clove , crushed
3 tbsp chopped dill, mint or chives (or 1 tbsp each)

Steps:

Drain and rinse beans. Tip into a food processor with feta, lemon juice and garlic, and whizz until smooth. Add dill, mint or chives, and season with pepper.

Nutrition Facts : Calories 182 calories, Fat 10 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 2.1 milligram of sodium

HERBY FETA AND YOGURT DIP WITH SUMAC

Herby Feta and Yogurt Dip With Sumac image

This tangy and creamy dip is the perfect appetizer for a warm summer evening outside, and it makes a nice condiment for grilled meats and veggies, too. Fresh green herbs brighten up the salty feta, and sumac gives it another layer of flavor and a gorgeous pop of color. Choose a feta in brine over vacuum-packed, if you've got the option. Feta varies a lot in salt content, so you won't see a measured amount of salt here; just taste the dip and add a bit if you think it needs it.

Provided by Yossy Arefi

Categories snack, dips and spreads, appetizer

Time 5m

Yield 6 servings (about 1 1/4 cups)

Number Of Ingredients 10

Ingredients

1 cup full-fat Greek yogurt
3/4 cup crumbled feta cheese (about 130 grams)
1 tablespoon lemon juice
3 tablespoons chopped fresh parsley, plus more for serving
2 tablespoons chopped fresh mint, plus more for serving
2 tablespoons thinly sliced scallions, plus more for serving
2 teaspoons dried sumac, plus more for serving
Salt, to taste
Olive oil, for serving
Pita chips or crudités, for serving

Steps:

Add the yogurt, feta and lemon juice to the bowl of a food processor. Purée the mixture until smooth, about 2 minutes. Add the parsley, mint, scallions and sumac, and pulse a few times just to combine.
Transfer the dip to a bowl, cover and refrigerate for at least 1 hour before serving.
Just before serving, give the dip a good stir and add salt to taste, if necessary. Top the dip with a drizzle of olive oil and sprinkle with additional parsley, mint, scallions and sumac. Serve with pita chips or crudités. Store leftovers, covered, in the fridge for up to 3 days.