Santorini Lemon-Feta Dip with Whole Wheat Pita Chips


Serve this dip to a junk food lover and they'll indulge happily, never knowing that it's actually healthy!


Makes Approx. 1 1/2 Cups


1 can (15 ounces) cannellini beans
1 cup crumbled low-fat feta cheese
Grated zest and juice of 1 lemon
1⁄4 cup extra-virgin olive oil
1⁄4 cup minced flat-leaf parsley, plus more for garnish
1⁄4 cup fresh oregano leaves, minced
2 garlic cloves
Fine sea salt and ground black pepper


Combine the beans, cheese, lemon zest, lemon juice, oil, parsley, oregano, and garlic in a food processor. Puree until smooth. Season with salt and pepper to taste.

Scoop the dip into a shallow bowl and garnish with parsley.

Nutrition facts per tablespoon: 70 calories, 3 grams protein, 4 grams carbohydrates, 5 grams fat

Whole Wheat Pita Chips

Makes 64 Chips

Store these in an airtight container for up to a week.


8 whole wheat pita breads, cut into wedges
1 tablespoons extra-virgin olive oil
1 teaspoon paprika
1 tablespoon dried oregano
Preheat the oven to 400°F

Toss together the pita wedges with the oil, paprika, and oregano in a large bowl. Spread on a baking sheet and bake until golden brown, about 20 minutes.

Nutrition facts for a 5-chip serving: 120 calories, 4 grams protein, 24 grams carbohydrates, 1 gram fat


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