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Bean Dip Athenos

Makes 24 servings, about 2 tablespoons each

2 cans (15 ounces each) Garbanzo or Navy beans OR
3 cups cooked dry-packaged Garbanzo or Navy beans, rinsed, drained
1 cup homemade yogurt, drained to thicken
2 cloves minced garlic
2 tablespoons balsamic vinegar
1/4 cup chopped sun-dried tomatoes (not in oil)
1/2 cup finely chopped fresh parsley
1/4 cup finely chopped cilantro
3 tablespoons chopped Kalamata or ripe olives
Kalamata olives, as garnish
Assorted vegetables and crackers

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.

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