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


  • 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

  • 1/2 cup chopped Kalamata olives

  • Salt and cracked pepper to taste

  • 1 loaf Italian bread, sliced


  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.


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