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Veggie Patch Dip

Veggie Patch Dip

Prep time 16 minutes
Cook time 14 minutes
Ready in 30 minutes
Makes 16 servings


  • 3 slices pumpernickel bread
  • 3 (15.5 oz) cans cannellini beans
  • 1/2 cup plain nonfat Greek yogurt
  • 1/4 cup fresh parsley
  • 1/4 cup olive oil
  • 3 tbsp mayonnaise
  • 3 tbsp lemon juice
  • 1 clove garlic
  • Assorted vegetables, for dipping


1. Preheat oven to 325°F. Cut the bread into small cubes and add to a rimmed baking sheet. Bake 12–14 min., until very dry and crispy. Cool completely.
2. Meanwhile, drain and rinse the cannellini beans. To a food processor, add beans, along with the yogurt, parsley, olive oil, mayonnaise, lemon juice, garlic, salt, and pepper. Purée until smooth. Transfer dip to a 2 1/2–3 quart dish and spread in even layer. Cover with plastic and refrigerate.
3. Wash and dry the food processor. Add cooled croutons to the food processor and pulse to form fine bread crumbs.
4. To assemble, sprinkle bread crumbs over dip. Insert the crudité into the dip in rows.


To make the garden come alive, use mini peppers, small white mushrooms, grape tomatoes, and baby carrots.


Per serving: 171 calories, 6g fat, 1g saturated fat, 1mg cholesterol, 81mg sodium, 23g carbohydrate, 5g fiber, 1g sugar, 8g protein