Bean Dip Athenos

Bean Dip Athenos

Bean Dip Athenos

Ingredients

  • 1 (15.5oz) can Mrs. Grimes® Navy Beans (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

GF

Gluten Free

LS

Low Sodium

V

Vegetarian

5 min

Total Time

5 min

Prep Time

6

Servings

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Ingredients

  • 1 (15.5oz) can Mrs. Grimes® Navy Beans (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), Cholestrol 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.