Healthy Greek Bean Dip

• 2 cans (15 ounces each) cannellini beans, rinsed and drained
• 1/4 cup water
• 1/4 cup finely chopped roasted sweet red peppers
• 2 tablespoons finely chopped red onion
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon snipped fresh dill
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 small cucumber, peeled, seeded and finely chopped
• 1/2 cup fat-free plain Greek yogurt
• Additional snipped fresh dill
• Baked pita chips or assorted fresh vegetables

1. Process beans and water in a food processor until smooth. Transfer to a greased 1-1/2-qt. slow cooker. Add the next 8 ingredients. Cook, covered, on low until heated through, 2-3 hours. Stir in cucumber and yogurt; cool slightly. Sprinkle with additional dill. Serve warm or cold with chips or assorted fresh vegetables.
2. Omitting cucumber, yogurt and additional dill, freeze cooled dip in freezer containers. To use, thaw in refrigerator overnight. To serve dip warm, heat through in a saucepan, stirring occasionally. Or serve cold. Stir cucumber and yogurt into finished dip; sprinkle with additional dill. Serve with chips or vegetables.

cannellini beans, water, roasted sweet red peppers, red onion, olive oil, lemon juice, dill, garlic, salt, pepper, cucumber, yogurt, dill, pita chips

Taken from www.tasteofhome.com/recipes/healthy-greek-bean-dip/ (may not work)