Broad Bean and Feta Dip
Recipe: #16124
November 26, 2014
Categories: Dips, Beans, Cheese, Feta, Appetizers, 5 Ingredients Or Less, Christmas New Years, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
"From Recipe+ - saving here as we did have a bumper crop of broad beans and were about ready to harvest when the fence blew down and flattened the lot. This recipe does call for frozen broad beans and I was planning in freezing them."
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (94.4 g)
- Calories 69.7
- Total Fat - 3 g
- Saturated Fat - 1.9 g
- Cholesterol - 8.7 mg
- Sodium - 114.4 mg
- Total Carbohydrate - 6.3 g
- Dietary Fiber - 2.1 g
- Sugars - 3 g
- Protein - 5.6 g
- Calcium - 166.9 mg
- Iron - 0.8 mg
- Vitamin C - 10.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cook broad beans in a large saucepan of boiling water for 3 to 4 minutes or until just tender and then drain and refresh under cold water and then peel and discard the skins.
Step 2
Drain fetta, reserve 1/4 cup of the oil.
Step 3
Process fetta, reserved oil, broad beans and lemon juice in a food processor until a coarse paste forms and then season to taste and then add mint and pulse until just combined.
Step 4
Cover dip with plastic food wrap and then chill until required.
Step 5
Serve with toast pita bread chips, crisps or vegetables of choice.
Tips
No special items needed.
0 Reviews
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