Wednesday, March 7, 2012

Light Mediterranean Dip

This is health food. And the best part is that it doesn't taste like "health food." When I served it to my calorie-conscious friends, they asked, "Ugh, Molllie, do we even want to know what's in this?" YES! 

There’s protein from the white beans, and calcium and essential bacteria from the Greek yogurt. Serve it with veggies and you’re golden!  I love it!

Sometimes I depart from my usual frosting-coated creations and make real food. And often, believe it or not, that real food is healthy! This Light Mediterranean Dip is a pure Mollie-creation. I pulled out my food processor, mixed up some ingredients that sounded yummy, and voilà

As I perused the grocery store, contemplating my herb options, I came across this Mediterranean herb and spice blend (in the refrigerated section). Hmmm, sounds good. And this convenient herb-y blend means you don’t have to separately purchase all the herbs you want. Convenient! I’m in!

I made this delicious dip to serve with carrots and celery, but it would also make a great sandwich spread, or go well with some salty potato chips. You could also add more yogurt, or even some water, to thin it and use as salad dressing.

Light Mediterranean Dip (printable recipe)
8 very generous servings, 60 calories per serving


  • 1 can white beans (cannellini), drained and rinsed
  • ½ cup non-fat plain Greek yogurt
  • ¼ cup light cream cheese
  • 1 teaspoon Mediterranean herb and spice blend
  • 1 teaspoon lemon or lime juice
  • ¼ teaspoon salt
  • Fresh ground pepper


  1. Put all ingredients into a food processor. 
  2. Puree until smooth. 

That’s it! So freaking easy! 
(printable recipe)