Bean Dip Athenos
Bean Dip Athenos
Ingredients
- 1 (15.5oz) can S&W® Garbanzos (drained, rinsed)
- 1/3 cup light sour cream
- 1 garlic clove, finely chopped
- 2 teaspoons balsamic vinegar
- 2 tablespoons coarsely chopped sun-dried tomatoes (not in oil)
- 2 tablespoons fresh parsley
- 2 tablespoons pitted halved Kalamata olives
- Vegetable dippers and crackers
Bean Dip Athenos
Gluten Free
Low Sodium
Vegetarian
5 min
Total Time
5 min
Prep Time
6
Servings
Ingredients
- 1 (15.5oz) can S&W® Garbanzos (drained, rinsed)
- 1/3 cup light sour cream
- 1 garlic clove, finely chopped
- 2 teaspoons balsamic vinegar
- 2 tablespoons coarsely chopped sun-dried tomatoes (not in oil)
- 2 tablespoons fresh parsley
- 2 tablespoons pitted halved Kalamata olives
- Vegetable dippers and crackers
Directions
In food processor, place beans, sour cream, garlic and vinegar. Cover; process 30 to 45 seconds or until smooth. Add sun-dried tomatoes, parsley and olives. Cover; Pulse 4 or 5 times until chopped. Serve with dippers.
Tips: You can use garbanzo beans or white beans for this dip. Prepare dip ahead of time and refrigerate 2 to 3 hours or overnight to allow flavors to blend.
This dip is easily doubled for large gatherings.
Serving Suggestion: This recipe is also great with a teaspoon of fresh chopped rosemary.
Serving Size: about 2oz each
Nutritional Information Per Serving:
Calories 110, Total Fat 4.5g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 5mg, Sodium 200mg, Carb 13g, Fiber 3g, Total Sugar 3g, Added Sugar 0g, Protein 4g, Vitamin D 0%, Calcium 4%, Iron 4%, Potassium 4%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.