1 15.5-ounce can white beans, drained and rinsed
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
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.
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