Friday, February 11, 2011

Mediterranean Bean Dip

When Kim, our recipe developer, and I were shooting this we were talking about how it's actually quite healthy. Tasty & doesn't get much better than that! Want to make it even healthier? Skip the sour cream and use 0% greek yogurt. I often use greek yogurt instead of sour cream. With other ingredients, it's hard to tell!

Mediterranean Bean Dip

View this recipe on our website



  • 1/2 cup Stonewall Kitchen White Bean Dip
  • 2 tablespoons sour cream
  • 2 Tablespoons sun-dried tomatoes, finely chopped
  • 2 tablespoons kalamata olives, finely chopped
  • 2 tablespoons feta cheese, crumbled
  • 2 tablespoons seedless cucumber, peeled and diced
  • 1 tablespoon green onion, finely chopped
  • 1-tablespoon parsley, chopped
  • 1-tablespoon pine nuts, toasted
  • Crackers


  1. Spread Stonewall Kitchen White Bean Dip in a 1-cup shallow serving dish. Spread sour cream on top of dip.
  2. In a small bowl combine the sun-dried tomatoes, kalamata olives, feta cheese, cucumber, and green onion. Toss gently and spread over sour cream.
  3. Toast pine nuts in a sauté pan over medium heat stirring frequently until golden brown or bake in a 350 degree F oven for 5-8 minutes. Watch closely so they do not burn.
  4. Garnish dip with parsley and pine nuts and serve with crackers. 

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