Cannellini Bean Dip with Fresh Chives and Oregano

2 cans (15 ounces each) cannellini (white kidney) beans

2 garlic cloves, peeled

½ cup (4 ounces) fat-free cream cheese

½ cup chopped yellow onion

1 tablespoon fresh-squeezed lemon juice

½ teaspoon lemon zest

1 teaspoon kosher salt

½ teaspoon fresh-ground black pepper

2 tablespoons extra-virgin olive oil

3 tablespoons snipped fresh chives

1 tablespoon chopped fresh oregano leaves

Drain the beans, reserving ½ cup liquid. Rinse beans in a colander with cool water.

With a food processor running, drop garlic through the processor feed tube, processing until minced, about 15 seconds.

To the work bowl, add beans, cream cheese, onion, lemon juice, lemon zest, salt and pepper. Process the mixture, scraping down the sides of the processor bowl as needed, until smooth.

With the motor running, drizzle in the olive oil through the feed tube. If the dip's too thick, add some of the reserved bean liquid and process to incorporate.

Transfer dip to a large bowl and whisk or fold in the chives and oregano. Taste and adjust seasoning. Serve immediately with homemade "dippers" or fresh crudites. Or cover and refrigerate until time to serve.

Makes about 4 cups.

Nutrition values per tablespoon: 18 calories (22.7 percent from fat), 0.5 g fat (0.06 g saturated fat), 2.4 g carbohydrate, 0.5 g fiber, 1.1 g protein, 0.25 mg cholesterol, 50 mg sodium.