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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

1. Process beans, sour cream, garlic, and vinegar in food processor until smooth; stir in sun-dried tomatoes, parsley, and chopped olives.
2. 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.