A tasty bean dip with a
Greek attitude.
Bean
Dip Athenos
- 2 (15-ounce each) cans
garbanzo or navy beans or 3 cups cooked dry-packaged garbanzo
or navy beans, rinsed, drained
2/3 cup fat-free sour cream
2 teaspoons minced garlic
4 teaspoons balsamic vinegar
1/4 cup chopped sun-dried tomatoes (not in oil)
1/4 cup finely chopped fresh or dried parsley
2 tablespoons 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.
Makes 24 servings (about
2 tablespoons each).
Tip: Dip can be made ahead
of time and refrigerated overnight or for 2 to 3 hours to allow
flavors to blend.
Nutrient Information Per serving: Per serving:
Calories 54; Fat 1g; % Calories from Fat 9; Calcium 22mg; Carbohydrate
10g; Folate 24mcg; Sodium 100mg; Protein 2g Dietary Fiber 2g;
Cholesterol 0mg
Recipe and photograph provided
courtesy of The Bean Education & Awareness Network.
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