INGREDIENTS:2 15-oz. cans garbanzo or navy beans
2/3 cup fat-free sour cream
2 tsps. minced garlic
4 tsps. balsamic vinegar
¼ cup chopped sun-dried tomatoes (not packed in oil)
¼ cup parsley, finely chopped
2 Tbsps. pitted Kalamata olives, choppedDIRECTIONS:1. Process beans, sour cream, garlic and vinegar in a food processor until smooth; stir in sun-dried tomatoes, parsley and chopped olives. Refrigerate 2 to 3 hours for flavors to blend.
2. Spoon into a serving bowl and garnish with olives; serve with crackers and vegetables. Dip can be made ahead of time and refrigerated overnight.
NUTRITIONAL INFORMATION: Calories 54 (9% calories from fat); Fat 1g; Protein 2g; Carbohydrates 10g; Cholesterol 0mg (cholesterol per day 0%); Sodium 100mg (sodium per day .04%); Fiber 2g (fiber per day 10%)
SERVINGS:24 servingsFrom:Recipe: Bean Education & Awareness Network
PHOTO CREDIT:Photo Credit: BEAN EDUCATION & AWARENESS NETWORK
