Greek Dip


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

1 tbsp. Kowalski's Extra Virgin Olive Oil
½ cup chopped yellow onion
2 cloves minced garlic
1 cup canned Northern beans, rinsed and drained
½ 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
1 dash cayenne pepper
- kosher salt and Kowalski's Coarse Ground Black Pepper, to taste
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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).