Feta Herb Bean Dip – BlogHer Food ’13 Sneak Peek

Salty feta, creamy white beans and tangy plain yogurt blend with fresh herbs and garlic to create a healthy and addictive dip.

Feta Herb Bean Dip - The Lemon BowlFeta Herb Bean Dip is so incredibly delicious and full of flavor that once you see how easy it is to make you will want to have it on hand regularly for all of your healthy snacking needs. Don’t believe me? Well if you are one of my hundreds of fellow food bloggers attending BlogHer Food 2013 in Austin this weekend then you will just have to try it to believe it!

My friends at Stonyfield are not only gracious enough to be sponsoring my attendance to this amazing conference but they invited me to create and share this recipe with everyone at the event! Of course you know how much I love dips and yogurt so I got a little crazy and created 3 incredible yogurt-based dips for everyone to sample. Brandi from Bran Appetit and Amelia from Eating Made Easy will also be sharing tasty yogurt-filled recipes with everyone at the conference.

Of course, if you aren’t heading to Austin I hope you will try it out at home. It literally takes just a few minutes to throw everything into the food processor. This dip will not only last several days but it will taste better the next day as the flavors get groovy with one another. It tastes great with veggies, crackers or a nice baguette. I also suggest trying it as a healthy alternative to mayo on your next sandwich. You’ll love the added flavor and the added protein and fiber will give your lunch a nice nutritional boost.

Are you heading to Austin? Leave me a comment – would love to meet you in person and share some delicious dip with you!

Your carrot stick is waiting.

Feta Herb Bean Dip
Prep time
Total time
Salty feta, creamy white beans and tangy plain yogurt blend with fresh herbs and garlic to create a healthy and addictive dip.
Recipe type: Appetizer
Serves: 24
  1. Place all ingredients in a food processor and puree until smooth.
  2. Check for seasoning and add salt and pepper to taste.
  3. Serve with fresh vegetables, sliced baguette or crackers.
Nutrition Information
Serving size: ¼ cup Calories: 57 Fat: 1.7 g Saturated fat: 1.2 g Unsaturated fat: .5 g Trans fat: 0 Carbohydrates: 7.2 g Sugar: 1.7 g Sodium: 118 mg Fiber: 2 g Protein: 4 g Cholesterol: 7 mg



    • Liz DellaCroce says

      This is my first time attending in the three years I’ve been blogging. So grateful that Stonyfield is sponsoring me!

    • Liz DellaCroce says

      Great question! I think using all Greek would make it a bit too tangy. However, you could just reduce the amount of lemon juice and go 100% Greek. The reason I did use half Greek is for the added thickness. Hope that makes sense. :)

  1. says

    Now THIS is what I’m talking about.
    Liz, my plan for the overabundance of herbs this summer, from my CSA farm share as well as my garden, is to make herbed cream cheese, but all the recipes I’ve seen call for teensy amounts of dried herbs. I like seeing “2 cups” of fresh herbs in your dip, and I bet the flavors of the feta and yogurt are wonderful together.
    I’m inspired to turn it into a spread–thanks so much!

    • Liz DellaCroce says

      hahaha I do not like teensy amounts of herbs!! :-) Since so many of us have herbs growing this time of year, why not go crazy with the herbs?? :)


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: