Bean Dip Athenos

[Guest guest]

3 ounces canned garbanzo beans, or canned navy beans, rinsed and

drained.

1 tbs plus 2 tsp fat free sour cream

1/4 tsp garlic minced

3/4 balsamic vinegar

2 tsp sun dried tomatoes

2 tsp fresh parsley chopped

1 tsp kalamata or other olives, chopped

 

mix 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, you can make dip ahead of time and

refrigerate overnight or for 2-3 hours to allow flavors to blend