1(15-ounce) can cannellini beans or white northern beans, drained and rinsed
¼ Cupfat-free Greek yogurt (Fage is a favorite)
2Tbsp.olive oil, divided
1Tbsp.fresh lemon juice
Kosher salt and freshly ground pepper
1/2Cupchopped tomatoes (any type, drained in a mesh strainer)
1/2Cupchopped cucumbers, peeled and seeds removed
¼Cupchopped pitted Kalamata olives
1/4Cupcrumbled low fat feta cheese
1Tbsp.chopped Italian parsley
1 ½Tbsp.chopped fresh dill, plus sprigs to garnish
2Whole wheat pitas, cut into wedgesCooking spray
Instructions
In a food processor, pulse garlic until it is finely chopped. Add the beans, yogurt, one teaspoon of olive oil and lemon juice and puree until smooth. Scrape the sides of food processor and process for another 30 seconds. Season with salt and pepper to taste.
Place your strained tomatoes and cucumbers in a small bowl. Drizzle with the remaining teaspoon of olive oil and season with salt and pepper. Toss gently to coat.
Spread the bean mixture onto a platter or into a shallow bowl. Top with the tomatoes and cucumber. Scatter the olives and feta on top of the tomatoes and cucumbers. Finish by scattering the chopped herbs over the top. Grind some fresh pepper and sprinkle some salt over the entire dip.
Cut each pita into six wedges. Place them on a parchment lined baking sheet. Spray with cooking spray and sprinkle with salt. Place under the broiler for 45 seconds – 1 minute, turn the wedges over and toast on the other side until golden, another 45 seconds.
Serve the dip with the baked pita chips on the side.