A Couple of Dips for Happy Hour

Pinto Bean and Sun Dried Tomato Dip

It's Friday so that must mean Happy Hour is not far behind. I have been making some more nutritious dips lately to combat all the Tostito Scoops, Pringles, cookies, Cheez-Its, and ice cream we have been eating this summer.

My two latest creations are Pinto Bean and Sun Dried Tomato Dip and Greek Cannellini Bean Dip. By keeping a supply of canned beans on hand, I can always whip up a dip quickly in the food processor. Serve with cut up vegetables and crackers and your favorite drink.

Happy Friday!!

Pinto Bean and Sun Dried Tomato Dip

Pinto Bean and Sun Dried Tomato Dip

2 cans pinto beans, drained and rinsed
5 sun dried tomatoes, oil-packed
1/4 cup plain yogurt
1 tablespoon fresh oregano, or 1 teaspoon dried
1 tablespoon capers
dash or two of hot sauce
1/3 cup olive oil
Salt to taste

In the bowl of a food processor, place beans, sun dried tomatoes, yogurt, oregano, capers, and hot sauce. Pulse to combine until mostly smooth - the dip should be slightly chunky. Drizzle in the olive oil and pulse about 10 times. Salt to taste. Serve with vegetables and crackers.


Greek Cannellini Bean Dip

Greek Cannellini Bean Dip

2 cans cannellini beans, drained and rinsed
1/4 cup feta cheese, crumbled
1/4 cup plain yogurt
12 good black olives, I used kalamata
2 teaspoons fresh thyme or 1/2 teaspoon dried
1/3 cup olive oil

In the bowl of a food processor, place beans, feta cheese, yogurt, olives, and thyme. Pulse to combine until mostly smooth - the dip should be slightly chunky. Drizzle in the olive oil and pulse about 10 times. Serve with vegetables and crackers.