Tuscany Harvest Dip

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

  • 20 Minutes
  • 16 servings
  • PRINT
Tuscany Harvest Dip
Ingredients
  • 1 x 15.5 ounce can white beans, drained and rinsed
  • 1 cup Dannon® Oikos® Plain Greek Nonfat Yogurt
  • 2 plum tomatoes diced (1 cup)
  • 1 cup chopped arugula
  • 1/2 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 peppers, mix well, let dip stand 20 minutes before serving.