2 15 ounce cans garbanzo beans
1/3 cup fat free sour cream
1/3 cup reduced fat sour cream
2 tsp minced garlic
4 tsp balsamic vinegar
1/4 cup chopped sun dried tomatoes (not packed in oil)
1/4 cup parsley, finely chopped
2 TBSP pitted Kalamata olives, chopped
Process beans, sour cream, garlic and vinegar in a food processor
until smooth; stir in sun dried tomatoes, parsley and chopped
olives. Refrigerate the dip recipe 2 to 3 hours for flavors to blend.
Spoon into a serving bowl and garnish with olives; serve with
crackers and/or vegetables. This bean dip recipe can be made
ahead of time and refrigerated overnight.
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