Bean Dip Athenos

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

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: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Makes 24 servings (about 2 tablespoons each)
Source: American Dry Bean Board