Bean Dip Athenos 

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Serves: 24 person(s)

Preparation Time: 10 mins
Cooking Time: 0 mins
Extra Time: 30 mins (for pre-cooking beans, if necessary)

Yield: 24 x 2 tablespoon servings

Dip those veggies and whole-grain crackers into this tasty dip!

Ingredients:

2 cans (15 oz each) garbanzo or navy beans, rinsed and drained (or 3 cups cooked dry-packaged garbanzo or navy beans)

2/3 cup fat-free sour cream

2 tsp minced garlic

4 tsp balsamic vinegar

1/4 cup chopped sun-dried tomatoes (not in oil)

1/4 cup finely chopped fresh or dried parsley

2 Tbsp chopped Kalamata or ripe olives

Directions:

Process beans, sour cream, garlic, and vinegar in food processor until smooth; stir in sun-dried tomatoes, parsley, and chopped olives.

Spoon into serving bowl and garnish with olives. Serve with assorted vegetables and crackers for dipping.

Variations:

Garnish with extra olives. Serve with assorted vegetables and whole-grain crackers for dipping.

Garnish and serving suggestions not included in nutritional analysis.

Author:

American Dry Bean Board
American Dry Bean