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    Bean Dip Athenos

    Source of Recipe


    List of Ingredients

    2 cans (15 ounces each) 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.

    TIP: Dip can be made ahead of time and refrigerated overnight or for 2 to 3 hours to allow flavors to blend.

    Makes 24 servings (about 2 tablespoons each)




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