White Bean Parmesan Pizza Dip

Prep time: 20 minutes

Cook time: 3 minutes

White Bean Spread:

1 (15-oz.) can cannellini or small white beans, rinsed and well drained

2 tablespoons olive oil

2 tablespoons lemon juice

2 tablespoons fresh rosemary leaves

3 tablespoons Chobani Plain Greek Yogurt

Salt and pepper to taste

Parmesan Yogurt:

1/2 cup Chobani Plain Greek Yogurt

1/4 cup grated Parmesan cheese

1/2 teaspoon dried basil

1/4 teaspoon garlic salt or to taste

Dip:

1 (1.75-oz.) package sliced pepperoni

1/2 cup sun-dried tomato spread or minced sun-dried tomatoes  

Minced bell peppers, sliced ripe olives, minced red onion (optional toppings)

Puree all White Bean Spread ingredients in a food processor until smooth. (May be prepared 2 days ahead and stored tightly covered in the refrigerator.)

Stir together all Parmesan Yogurt ingredients in a small bowl. Separate pepperoni slices and place between layers of paper towels on a large plate. Microwave on HIGH for 3 minutes or until crisp. Let cool, then break into smaller pieces. Spoon White Bean Spread in a shallow bowl and top with sun-dried tomato spread and Parmesan Yogurt. Sprinkle with any additional desired toppings.