The Tabernacle In Branson

The Tabernacle In Branson

KOSHER KORNER


GREEK LAYER DIP

By Brenda Storch, Messianic Rebbetzin of The Tabernacle

PREPARATION

In a food processor:
  • Pulse 1 garlic clove.
  • Add two drained 15-ounce cans cannellini beans, 1/2 cup plain Greek yogurt, and 1 tablespoon fresh lemon juice; Puree and season with kosher salt and pepper.
  • Spread onto a platter.
  • Top with 1 cup each chopped cherry tomatoes and cucumbers;
  • season with salt.
  • Add 1/2 cup each chopped, pitted Kalamata olives and crumbled feta, and 1 tablespoon each chopped fresh parsley and dill.
  • Drizzle with extra-virgin olive oil'
  • Sprinkle with more pepper