Healthy Greek Bean Dip Food

HEALTHY GREEK BEAN DIP

Steps:

• Process beans and water in a food processor until smooth. Transfer to a greased 1-1/2-qt. slow cooker. Add the next 8 ingredients. Cook, covered, on low until heated through, 2-3 hours. Stir in cucumber and yogurt; cool slightly. Sprinkle with additional dill. Serve warm or cold with chips or assorted fresh vegetables., Freeze option: Omitting cucumber, yogurt and additional dill, freeze cooled dip in freezer containers. To use, thaw in refrigerator overnight. To serve dip warm, heat through in a saucepan, stirring occasionally. Or serve cold. Stir cucumber and yogurt into finished dip; sprinkle with additional dill. Serve with chips or vegetables.

RED BEAN DIP

Steps:

• Cover beans with at least 2 inches of water in a large bowl. Cover loosely, and let soak overnight at room temperature.
• Drain beans; transfer to a medium saucepan. Add stock, herbs, spices, and salt. Bring to a boil, then reduce heat to medium-low. Simmer beans until tender, 15 to 20 minutes. Drain beans; reserve cooking liquid. Discard bay leaf and cinnamon stick. Let liquid cool completely.
• Heat oil in a medium skillet over medium-high heat. Add onion; reduce heat to medium. Cook, stirring occasionally, until caramelized, about 25 minutes.
• Pulse beans and 1/2 cup cooking liquid in a food processor until smooth. Add more cooking liquid if needed to reach desired consistency. Transfer to a serving bowl. Top with yogurt, then onions. Serve with chips. Dip can be refrigerated in an airtight container up to 3 days.

AUTHENTIC GREEK FAVA RECIPE (YELLOW SPLIT PEAS PUREE)

Steps:

• Rinse the split peas with plenty of water.
• Heat a large pot over medium-high heat; add 2-3 tbsps olive oil, the chopped onions, garlic and some fresh thyme and sauté.
• As soon as the onions start to caramelise add the peas and blend. Pour in the warm water and the olive oil, turn the heat down to medium and season well with salt and pepper. Simmer with the lid on for about 40-50 minutes, until the split peas are thick and mushy. While the split peas boil, some white foam will probably surface on the water. Remove the foam with a slotted spoon.
• When done, pour in the lemon juice and transfer the mixture in food processor. Mix, until the peas become smooth and creamy, like a puree.
• Serve the fava with a drizzle of olive oil, a tablespoon of diced onion and some capper or chopped parsley. Enjoy!

GREEK FAVA RECIPE

Steps:

• Place the split peas in a large saucepan with 5 cups of warm water. Set the burner to high heat and allow the mixture to come to a boil. Skim any foam that forms on the surface of the liquid, then add the red onion, scallion, and garlic. Return the liquid to a boil, then turn the heat down to low and cover the pot. Simmer, stirring occasionally, until the peas are very tender, about 15 to 20 minutes.
• Once the peas are tender, turn off the heat and add the olive oil and salt. Use an immersion blender to puree the mixture (or process in batches in a tabletop blender). Taste and add more salt as needed.
• The fava will thicken as it cools. Serve topped with a generous drizzle of olive oil and a sprinkle of paprika; provide crusty bread and/or sliced vegetables for dipping.

GREEK OLIVE DIP

Steps:

• Peel garlic and place in food processor with cream cheese, process until blended thoroughly.
• Add feta, red wine vinegar, and pepper, process until smooth.
• Stir in olives and pepper by hand.
• Chill 2-4 hours.

HEALTHY 7 LAYER DIP

Steps:

• In a small bowl, mash beans with a fork. Add remaining Bean Layer ingredients and mix. Spread the mixture in 8 x 11 baking (clear) dish or onto any other large serving platter.
• Spread White Layer over the beans followed by a Salsa Layer.
• In a small bowl, mash avocados with a fork and add remaining ingredients from Guacamole Layer. Mix and spread on top of Salsa Layer.
• Place a layer of lettuce over the Guacamole Layer and top with cheese. Garnish with black olives. Serve immediately with any healthy tortilla chips.

THE BEST HEALTHY SEVEN LAYER DIP

Steps:

• Peel, pit and mash avocados in a bowl with lemon juice, salt and pepper (or put in blender). If you're in a hurry and don't have any ripe avocados, you can also substitute 2 containers of mildly seasoned guacamole dip from the refrigerated section at the grocery store.
• In another bowl, combine yogurt and taco seasoning mix.
• To assemble: Spread bean dip/refried beans on a LARGE shallow serving platter. Spread avocado mixture over bean dip. Spread yogurt-taco mixture over the avocado mixture. Sprinkle with the chopped green onions, then the tomatoes, and finally the olives. Cover with the grated cheddar cheese.
• Serve chilled with your choice of corn chips. Enjoy!

THE BEST BEAN DIP RECIPE

Steps:

• First, preheat oven to 400ºF.
• Next, heat olive oil in a small oven-safe pot* over medium/high heat. When olive oil is fragrant, add onion, garlic, and salt. Sauté for around 3 minutes or until the onions are translucent.
• Next, add the rest of the ingredients (minus the cheese) and mix to combine. Continue to heat over medium/high. Once the dip is hot, add 1/2 cup of cheese to the mixture and mix to combine. Heat for an additional 1 to 2 minutes.
• If you are planning to bake in a casserole dish. Spray casserole dish with nonstick cooking spray and then transfer the dip into the casserole dish and spread out evenly. Sprinkle the remaining shredded cheese on top of the dip.
• Bake at 400ºF for 5 minutes and option to broil for 1-3 minutes until the cheese fully melts.

WHITE BEAN DIP

Steps:

• Place the beans, lemon juice and zest, olive oil, garlic and cumin in a food processor and blend until smooth.
• Add the herbs and give it a quick blitz to incorporate.
• Season to taste then spoon into serving bowls.
• Serve with vegetable crudités and crackers as a snack, starter or side dish. Enjoy!

MEXICAN GREEK YOGURT 5-LAYER DIP

Steps:

• With a large mixer or in a bowl, mash avocado.
• In another large bowl, mix yogurt, chili powder, cumin and oregano.
• Lay out containers and all ingredients that are needed to prepare individual 5 Layer Dip at station.
• First Layer: 1/8 cup refried beans. Second Layer: 1/8 cup avocado. Third layer: 1-ounce Spiced Greek Yogurt mixture. Fourth Layer: 1/4 cup Salsa. Fifth Layer: 0.5 ounces Cheese.
• CCP: Hold cold, below 41 degrees.
• Serve each dip with 1 ounce of tortilla chips.

HEALTHY PINTO BEAN DIP

Steps:

• Preheat oven to 450 F.
• Place all the ingredients except the cheese in a food processor or blender. Blend on high or until smooth. Scrape down the sides and blend again.
• Transfer the mixture to an 8-inch by 8-inch casserole dish. Spread into an even layer than top with cheese.
• Bake 15 minutes until the cheese is melted then remove from the oven and serve immediately warm.
• To reheat, bake in the oven at 350 F for 10-15 minutes or in the microwave 2-3 minutes on high.

LAYERED GREEK BEAN DIP

Steps:

• In a food processor puree together beans, garlic, vinegar and oregano until smooth, adding up to 2 T.
• water if needed.
• Spread in a shallow 8-inch serving dish or pie plate.
• Spread evenly with tzatziki.
• Sprinkle with tomatoes, green onions, feta, olives, parsley and pepper.
• Cover and chill up to 4 hours.
• Serve with crackers or pita wedges.

VEGGIE DIP

Steps:

• In a bowl combine all ingredients.
• Mix together until combined & serve with vegetables of choice.