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Creamy Yogurt, White Bean and Scallion Dip

Healthy Recipe Ecstasy
If you have a gluten intolerance you can serve this dip with gluten-free crackers.
5 from 2 votes
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Prep Time 5 minutes
Total Time 5 minutes
Servings 6

Ingredients
  

  • Main Ingredients:
  • 1/4 cup Chobani® Non-Fat Plain Greek Yogurt
  • 1 15- ounce can cannellini beans rinsed and drained
  • 1/4 chopped scallions white and light green parts
  • 1/4 cup grated pecorino-romano cheese
  • 1/4 cup olive oil plus more for drizzling
  • Additional Ingredients:
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh rosemary leaves finely chopped, plus more for garnish
  • 2 cloves garlic minced
  • Small pinch of salt to taste
  • Lot of freshly-cracked black pepper to taste

Instructions
 

  • Combine the beans, scallions, pecorino cheese, olive oil, lemon juice, rosemary and garlic in a food processor. Pulse until the ingredients are combined but still chunky.
  • Add the bean mixture to a medium bowl and mix in the yogurt. Season with salt and pepper, to taste.
  • Garnish with rosemary leaves and drizzle with additional olive oil just before serving.
  • Serve with french bread slices or multigrain crackers.