Bean Dip Athenos Bean Dip Athenos https://eatusabeans.com/wp-content/uploads/2021/05/Bean-Dip-Athenos.jpeg 2121 1414 Eat USA Beans Eat USA Beans //eatusabeans.com/wp-content/uploads/2020/01/eatusabeans-logo_FINAL_9x6.png May 12, 2021 May 20, 2021 Looking for a new twist on hummus? Balsamic vinegar adds a kick to this quick, Greek-inspired garbanzo bean dip. Serve with crackers and vegetables for dipping. Ingredients Makes 24 servings (about 2 tablespoons each) 2 15-ounce cans, rinsed and drained, or 3 1/2 cups cooked dry-packaged garbanzo or navy beans 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 In the bowl of a food processor blend the beans, sour cream, garlic, and vinegar until smooth. Stir in sun dried tomatoes, parsley, and chopped olives. Place the mix in a serving bowl and garnish with olives. Serve with assorted vegetables and crackers for dipping. Dip can be made ahead of time and refrigerated overnight or for 2 to 3 hours to allow flavors to blend. Enjoy this Greek-inspired garbanzo bean dip with your family, or take it to share at a party!