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Ingredients: 2 cans (15 ounces each) Garbanzo or Navy beans or 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 Directions: Process 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. Tip: Dip can be made ahead of time and refrigerated overnight or for 2 to 3 hours to allow flavors to blend. Note: Any canned or dry-packaged bean variety can be easily substituted for another. Recipe makes 24 servings (about 2 tablespoons each). Nutrition information per serving: Calories: 54 Fat: 1g Calcium: 22mg Carbohydrate: 10g Folate: 24mcg Sodium: 100mg Protein: 2g Dietary Fiber: 2g Cholesterol: 0mg |