Recipes // Snacks // Santorini Lemon Feta Dip with Cucumber Sticks

Santorini Lemon Feta Dip with Cucumber Sticks

  • One 15 ounce can of cannellini beans (white kidney beans)
  • Juice of one lemon
  • Zest of one lemon
  • 1/2 cup Italian parsley
  • 1/4 cup oregano, fresh
  • 2 oz. crumbled low fat feta
  • 2 cloves garlic
  • 2 tbsp. extra virgin olive oil
  • 2 large cucumbers, peeled and cut into sticks
  • Salt and pepper

In a food processor, combine white beans, garlic, feta, parsley, oregano, lemon juice, lemon zest, and olive oil. Puree until smooth. Season with salt and pepper and serve with cucumber sticks.

Makes approximately 16 servings. Serving size: 2 tbsp. of dip with 5 cucumber sticks.

Nutrition facts: 70 calories, 2 grams protein, 5 grams carbs, 4 grams fat

Recipe courtesy celebrity chef and nutritionist Christine Avanti

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