Greek Dip

  • 1 tbsp. Kowalski's Extra Virgin Olive Oil
  • 1/2 cup chopped yellow onion
  • 2 cloves minced garlic
  • 1 cup canned Northern beans, rinsed and drained
  • 1/2 cup plain Greek yogurt (not nonfat)
  • 2 tbsp. olive oil mayonnaise
  • - zest of 1 lemon
  • 3 tbsp. finely chopped mild pickled banana peppers
  • 1 tbsp. chopped capers
  • - dash cayenne pepper
  • - kosher salt and Kowalski's Coarse Ground Black Pepper, to taste

Heat oil in a medium skillet over medium heat. Sauté onion and garlic, stirring constantly until onion is very soft (5-7 min.); cool to room temperature. In a food processor, process onion mixture with beans, yogurt and mayonnaise until smooth. Add remaining ingredients and process until desired consistency is reached (or, for a slightly more textured dip, transfer to a medium bowl and stir in the remaining ingredients by hand).

Nutrition Information Per 1/4 Cup Serving
Total Calories: 145
Total Fat: 6 g
Saturated Fat: 1 g
Sodium: 275 mg
Fiber: 3 g

A good source of vitamins C and K, folate, potassium and iron.