This is a great dip for your next get together. Similar to hummus, this white bean and feta dip has protein and fiber, making it more filling and satisfying, and a great punch of flavor. I used dill for this, but a variety of herbs would work well with this. I served this as a vegetable dip for a little get together, it was fun using a variety of vegetables to add color. The watermelon radish was especially popular, adding a fun pop of unexpected color along with a good peppery crunch.
Recently at work, I gave a presentation on plant-based diets. The main takeaway is that eating more vegetables, fruits, and legumes has a whole lot of benefits. Dips like this can be a great introduction to more plant-based eating by using white beans and herbs in the dip and then you can using a variety of vegetables for scooping, or turn this into a spread for a vegetarian sandwich and pile it up with some extra veggies.
What’s your favorite vegetable dip? Are you interested in eating more legumes, vegetables and fruits?
White Bean and Feta Dip
Adapted from The Lemon Bowl
Makes about 3 cups
- 1 (15oz) can white beans, drained and rinsed
- 8 oz feta
- 1 cup fresh herbs (or about 1/3 cup herb paste)
- 3 scallions, chopped
- zest of 1 lemon
- 1 lemon, juiced (about 2 Tbsp)
- 2 garlic cloves, minced
- 2 Tbsp olive oil
- salt and pepper, to taste
- vegetables, or pita chips, to serve
In a food processor, combine all ingredients and process mostly smooth. Add water if needed to help thin, and process until at desired consistency. Serve cold with vegetables and/or pita chips.