Name: Layered White Bean and Tomato Dip
Prep time: 35 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 1 can whole tomatoes; 2 tbsp. olive oil; 1 shallot; 1 clove garlic; 2 tsp. sugar; 2 sprig fresh thyme; salt; pepper; 2 can cannellini beans; 4 oz. feta cheese; c. light mayonnaise; 2 tbsp. lemon juice; 1 c. finely chopped packed curly parsley leaves; 3 green onions; 2 tbsp. capers; Crudités

Nov 2, 2011

Having a healthy, flavorful appetizer on hand is a way to please all your holiday dinner guests.

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Cal/Serv: 140

Yields: 12

Prep Time: 0 hours 35 mins

Total Time: 1 hour 15 mins

Ingredients

1 can whole tomatoes

2 tbsp. olive oil

1 shallot

1 clove garlic

2 tsp. sugar

2 sprig fresh thyme

salt

pepper

2 can cannellini beans

4 oz. feta cheese

c. light mayonnaise

2 tbsp. lemon juice

1 c. finely chopped packed curly parsley leaves

3 green onions

2 tbsp. capers

Crudités

Directions

In bowl, with hands, crush tomatoes into small bits; drain. Discard liquid.
In 2-quart saucepan, heat 1 tablespoon oil on medium. Add shallot and garlic; cook 2 minutes or until golden, stirring. Add tomatoes, sugar, thyme, 1/8 teaspoon salt, and pinch of black pepper. Cook 6 to 8 minutes or until almost dry, stirring. Remove from heat; discard thyme. Cool.
In food processor, pulse beans, feta, mayonnaise, lemon juice, remaining tablespoon oil, and 1/8 teaspoon salt until smooth.
In medium bowl, combine parsley, green onions, and capers.
In 4-cup serving bowl, layer half of bean dip, all of tomato sauce, and half of herb mixture. Top with remaining dip and herb mixture. Cover; refrigerate at least 2 hours or up to 1 day. Serve with crudités.