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Dip- Bean Dip Athenos

List of Ingredients


2 (15-oz.) cans garbanzo or navy beans, rinsed and drained

2/3 cup fat-free sour cream

2 tsps. minced garlic

4 tsps. balsamic vinegar

1/4 cup chopped sun-dried tomatoes

1/4 cup finely chopped fresh parsley

2 tbls. chopped kalamata or ripe olives

Kalamata olives for garnish

Assorted vegetables and crackers




Recipe

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.
Note: This dip can be made ahead of time and refrigerated for as little as 2 hours to overnight to allow flavors to blend.

Makes 24 servings (about 2 tablespoons each).

-- Recipe from Bean Education and Awareness Network