• 3 ounces canned garbanzo beans, or canned navy beans, rinsed and drained
• 1 Tbs. plus 2 tsp. fat-free sour cream
• 1/4 tsp. garlic, crushed
• 3/4 tsp. balsamic vinegar
• 2 tsp. sun-dried tomatoes
• 2 tsp. fresh parsley, chopped
• 1 tsp. Kalamata or other olives, chopped

Mix 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.

You can make dip ahead of time and refrigerate overnight or for 2 to 3 hours to allow flavors to blend.

Courtesy: American Dry Bean Board.

Per serving: calories 30, fat 0.5g, 15% calories from fat, cholesterol 1mg, protein 1.3g, carbohydrates 5.0g, fiber 1.3g, sugar 0.7g, sodium 35mg, diet points 0.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.1, Fruit: 0.0, Bread: 0.2, Lean meat: 0.0, Fat: 0.1, Sugar: 0.0, Very lean meat protein: 0.0

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