Recipes

INGREDIENTS:

• 1 cup dry giant lima beans or butter beans
• 1 to 2 hot peppers (such as jalapeños), seeded
• 1 medium sweet red pepper (or 1 small red and 1 small yellow pepper), seeded
• Olive oil cooking spray
• 1/4 cup nonfat plain Greek yogurt
• 1/4 cup part-skim ricotta cheese
• 1 cup feta, crumbled, divided
• 1 tbsp fresh oregano, finely minced
• 1 tsp lemon zest
• 1/4 tsp ground black pepper

INSTRUCTIONS:

1. In a medium saucepot, soak beans overnight in 4 cups water. Drain and rinse beans under water, then add 3 cups fresh water. Set beans over medium heat, cover and simmer for 45 minutes to 1 hour, until soft and tender. Drain and let cool for 10 minutes. Measure out 1 cup cooked beans and save remainder for leftovers.
2. While beans are cooking, preheat oven to 400°F. Place hot and sweet peppers on a baking sheet misted with cooking spray. Bake in oven for 20 to 25 minutes, until soft but not black. Let cool, then peel off skin and chop.   
3. In the large bowl of a food processor fitted with a standard blade, add reserved 1 cup beans, roasted peppers, yogurt, ricotta and 1/2 cup feta. Purée for 30 seconds, until smooth.
4. Transfer dip to a medium bowl. Add oregano, lemon zest and black pepper and mix until well blended. Fold in remaining 1/2 cup feta. Serve warm or at room temperature. Dip can be stored in refrigerator for 5 to 7 days.