Fresh Herbs Snip and Dip #RSC |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ready, Set, Cook! Hidden Valley Contest Entry. My window ledge herb garden gives me wonderful fresh herbs to use in cooking. I developed this recipe for a ranch bean dip that delivers on flavor, a bit of protein and isn't too hard on the waistline! Ingredients:
2 cups canned cannellini beans, drained and rinsed |
1/2 cup hidden valley® original ranch® light dressing |
1/2 cup greek yogurt |
1/2 cup parmesan cheese, shredded |
1 tablespoon lemon juice |
1 teaspoon garlic, minced |
1 teaspoon fresh ground pepper |
1/4 cup parsley, chopped |
1/4 cup fresh dill, chopped |
1/4 cup fresh mint, chopped |
1/4 cup fresh chives, chopped |
Directions:
1. Place beans, ranch dressing, yogurt, Parmesan cheese, lemon juice, garlic and pepper in a food processor and puree until smooth. Add herbs; puree until incorporated. Chill until ready to serve.
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