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Bean Dip Athenos

  • 2 cans (15 oz. each) garbanzo or navy beans or 3 cups cooked dry-packaged garbanzo or navy beans, rinsed and drained
  • 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
  • Kalamata olives, as garnish
  • assorted vegetables and crackers
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.

The dip can be made ahead of time and refrigerated overnight or for 2 to 3 hours to allow flavors to blend.

Source:
Bean Education & Awareness Network.


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