Tuscany Harvest Dip

Tuscany Harvest Dip

Ingredients

  • 1 (15.5 ounce) can white beans, drained and rinsed
  • 1 cup Dannon Oikos Plain Greek Nonfat Yogurt
  • 2 plum tomatoes diced
  • 1 cup chopped arugula
  • 1/2 cup chopped Kalamata olives
  • Salt and cracked pepper to taste
  • 1 loaf Italian bread, sliced


Directions

  1. In a bowl mash beans to break the surface and blend. Add yogurt, tomatoes, arugula, olives, salt and pepper, mix well, let dip stand 20 minutes before serving.

04/29/2018
Tuscany Harvest Dip, recipe PT15M PT1H 5 455 calories

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