Yield: 24 servings

1 pound small red potatoes

1 pound green beans, ends trimmed

2 cups (9 ounces) crumbled feta cheese

1 (8-ounce) package cream cheese

1/4 cup lemon juice

2 tablespoons garlic powder

2 cloves garlic, minced

Ground black pepper

1 pound radishes, washed and trimmed

2 cups cherry tomatoes, rinsed

1. Place 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 under cold water. Set aside.

2. Meanwhile, bring a second large saucepan of water to a boil. Add green beans and cook until tender but still crisp, about 3 minutes. Drain and rinse under cold water until cool. Set aside.

3. In a food processor, combine feta, cream cheese, lemon juice, garlic powder and minced garlic. Process until very smooth. Season to taste with pepper, then pulse to combine.

4. Transfer the dip to a serving bowl. Surround by the beans, potatoes (larger potatoes can be sliced), radishes and cherry tomatoes.

Per serving: 95 calories; 6g fat; 4g saturated fat; 22mg cholesterol; 3g protein; 7g carbohydrate; 1g fiber; 178mg sodium.