Creamy Feta and Garlic Dip with Crudites

1 pound small red potatoes1 pound green beans, ends trimmed2 cups (9 ounces) crumbled feta cheese8 ounces cream cheese#188;cup lemon juice2 tablespoons garlic powder2 cloves garlic, mincedGround black pepper, to taste1 pound radishes, washed and trimmed2 cups cherry tomatoes, rinsedPlace the potatoes in a large saucepan and add enough water to cover. Bring to a simmer over medium, then cook until tender when pierced with a knife, about 15 minutes. Drain and rinse until cold water. Set aside.Meanwhile, bring a second large saucepan of water to a boil. Add the green beans and cook until tender but still crisp, about 3 minutes. Drain and rinse under cold water until cool. Set aside.In a food processor, combine the feta, cream cheese, lemon juice, garlic powder and garlic. Process until very smooth. Season with pepper, then pulse to combine. Transfer the dip to a serving bowl, surrounded by the beans, potatoes (larger potatoes can be sliced), radishes and tomatoes.Serves 24.@Recipe nutrition:Nutrition values per serving: 95 calories, 6 g fat (4 g saturated), 7 g carbohydrates, 1 g fiber, 3 g protein, 22 mg cholesterol, 178 mg sodium.