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 ...
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