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Picture of Feta and White Bean Dip With Pomegranate Seeds
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1307 kcal 65 %
  • Fat 67 g 103 %
  • Saturated 18 g 89 %
  • Carbs 133 g 44 %
  • Fiber 24 g 96 %
  • Protein 49 g 99 %
  • Cholesterol 72 mg 24 %
  • Sodium 2650 mg 110 %
  • Calcium 722 mg 72 %
  • Magnesium 253 mg 60 %
  • Potassium 2152 mg 46 %
  • Iron 16 mg 87 %
  • Zinc 7 mg 67 %
  • Phosphorus 705 mg 101 %
  • Vitamin A 125 µg 14 %
  • Vitamin C 21 mg 24 %
  • Thiamin (B1) 1 mg 67 %
  • Riboflavin (B2) 1 mg 73 %
  • Niacin (B3) 5 mg 28 %
  • Vitamin B6 1 mg 56 %
  • Folate equivalent (total) 415 µg 104 %
  • Vitamin B12 1 µg 53 %
  • Vitamin D 0 µg 2 %
  • Vitamin E 13 mg 84 %
  • Vitamin K 111 µg 93 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Feta and White Bean Dip With Pomegranate Seeds

Ingredients

  • 1 14.5-ounce can cannellini beans (rinsed)
  • 3 ounces crumbled feta (about ½ cup)
  • 2 tablespoons plain Greek yogurt
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper
  • ¼ cup pomegranate seeds
  • 1 tablespoon chopped parsley
  • Pita chips, for serving

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