Name: Tuscany Harvest Dip recipe
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;½ cup chopped Kalamata olives;Salt and cracked pepper to taste;1 loaf Italian bread, sliced

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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 ½ cup chopped Kalamata olives Salt and cracked pepper to taste 1 loaf Italian bread, sliced

Nutrition Info

167.7 calories carbohydrate: 28.5 g cholesterol: 0.9 mg fat: 2.7 g fiber: 2.7 g protein: 7.3 g saturatedFat: 0.5 g servingSize: - sodium: 321.7 mg sugar: 0.9 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

16 servings

Recipe Note

A layered dip with white beans, arugula, and all the flavors of Tuscany.

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Tuscany Harvest Dip recipe