What You Need
• 2 15-oz. cans garbanzo or navy beans (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
What To Do
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.
Tip: Dip can be made ahead of time and refrigerated overnight or for 2 to 3 hours to allow flavors to blend.
This recipe appears courtesy of the American Dry Bean Board
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