This dip is a little bit Greek and Italian, hence the Mediterranean reference. It’s a much healthier dip than the ones laden with mayonnaise and sour cream. Not that those dips aren’t good, it’s just that we can’t eat them all the time. This dip uses canellini beans which have fiber, a good thing. It can be served with toasted pita chips or crostini, or any sturdy chip. I will also include a recipe to make your own Toasted Pita Chips. It’s so easy! And if you use the low carb pita chips you can save more calories and add more fiber! But if you don’t have to worry about calories or fiber go all the way with the full fat stuff! (I wish I could!)

DIP

INGREDIENTS:

1 can (15oz.) cannellini beans, drained and rinsed

4 ounces feta cheese (I use light Feta)

1 container (6-7 oz.) plain Greek-style yogurt (any brand is fine)

1 tablespoon fresh lemon juice

¼ cup finely chopped fresh dill

1 large clove garlic, minced

coarse salt and freshly ground pepper to taste

DIRECTIONS:

1. In a food processor put the beans, feta cheese, yogurt, garlic and lemon juice. Puree until smooth.

2. Transfer to a bowl and add the chopped dill. Season with the salt and pepper as you like.

Serve right away or store in the refrigerator for up to 1 week.

Makes 2 cups

TOASTED PITA CHIPS

INGREDIENTS

8 Pita Rounds

olive oil

dried oregano

garlic powder

coarse salt and freshly ground pepper

DIRECTIONS:

1. Preheat oven to 350º. Split the pita rounds horizontally, then cut each piece in half. Or just cut into wedge shapes and separate the pita. Depends on how big you want the chips

2. Brush with olive oil and season with the oregano, garlic powder, salt and pepper.

3. Bake on a lightly sprayed cookie sheet, until golden brown, 12-15 minutes.

**UPDATE: 7/12/10** I just made this dip and chips. Delicious! So tasty and the chips came out great! Though I may have put too much salt on them, but then again, I love salt.