Appetizers, Dips and Snacks: Dips and Spreads: Bean Dip Athenos

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

Author: American Dry Bean Board -
Date: December 18, 2012

Serves: 24 person(s)
Yield: 24 x 2 tablespoon servings

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


    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


    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.


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

    Serving suggestions are not included in the nutritional analysis.

Nutritional Information
(Per Serving)

Calories:50 cals
Kilojoules:209 kJ
Fat:0.5 g
Carbohydrates:9.5 g
Protein:2.0 g
Cholesterol:0.6 mg
Sodium:125 mg
Saturated Fat:0.0 g
Fiber:1.7 g
Calcium:22.0 mg
Total Sugars:0.2 g

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