Bean Dip Athenos

Bean Dip Athenos

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

Rating:

4 stars 4 stars 4 stars 4 stars (16 ratings made) Rate
Serves: 24 person(s) Change

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

Yield: 24 x 2 tablespoon servings

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe

Ingredients Convert to Metric

  • 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.

Thanks to American Dry Bean Board