Tuscany Harvest Dip
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Description
A layered dip with white beans, arugula, and all the flavors of Tuscany.
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
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.
Nutrition Facts
serving: 16 servings
calories: 167.7 kcal
carbohydrates: 28.5 g
protein: 7.3 g
saturated fat: 0.5 g
cholesterol: 0.9 mg
sodium: 321.7 mg
fiber: 2.7 g
sugar: 0.9 g
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