Bean Dip Athenos

August 10, 2010

Balsamic vinegar adds a kick to this quick, Greek-inspired bean dip. Serve with crackers and vegetables for dipping.

Makes 24 servings (about 2 tablespoons each)

  • 2 15-ounce cans, rinsed and drained, or 3 1/2 cups cooked dry-packaged garbanzo or navy beans
  • 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. In the bowl of a food processor blend the beans, sour cream, garlic, and vinegar until smooth.
  2. Stir in sun dried tomatoes, parsley, and chopped olives.
  3. Place the mix in a serving bowl and garnish with olives. Serve with assorted vegetables and crackers for dipping.
  4. Dip can be made ahead of time and refrigerated overnight or for 2 to 3 hours to allow flavors to blend.
Posted in: Appetizers, Recipes