Bean Dip Athenos
Dip those veggies and whole-grain crackers into this tasty dip!
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
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.
Variations:
Garnish with extra olives. Serve with assorted vegetables and whole-grain crackers for dipping.
Serving suggestions are not included in the nutritional analysis.