TUSCANY HARVEST DIP
A layered dip with white beans, arugula, and all the flavors of Tuscany.
Prep time: 20 minutes
Cook time: N/A
Yields: 16 servings
DIPS & DRESSINGS
INGREDIENTS
- 1 15.5-ounce can white beans, drained and rinsed
- 1 cup Oikos® Plain Greek Yogurt
- 2 plum tomatoes diced (1 cup)
- 1 cup chopped arugula
- ½ cup chopped Kalamata olives
- Salt and cracked pepper to taste
- 1 loaf Italian bread, sliced
DIRECTIONS
- In a bowl mash beans to break the surface and blend. Add yogurt, tomatoes, arugula, olives, salt and peppers, mix well, let dip stand 20 minutes before serving.
