INGREDIENTS:2 15-oz. cans garbanzo or navy beans 2/3 cup fat-free sour cream 2 tsps. minced garlic 4 tsps. balsamic vinegar ¼ cup chopped sun-dried tomatoes (not packed in oil) ¼ cup parsley, finely chopped 2 Tbsps. pitted Kalamata olives, choppedDIRECTIONS:1. Process beans, sour cream, garlic and vinegar in a food processor until smooth; stir in sun-dried tomatoes, parsley and chopped olives. Refrigerate 2 to 3 hours for flavors to blend. 2. Spoon into a serving bowl and garnish with ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.