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Bean Dip Athenos

"Kalamata olives, sun-dried tomatoes and garbanzo beans will take you on a flavor odyssey in this smooth dip. Serve with crackers and vegetables."
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10 m servings 41 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 41 kcal
  • 2%
  • Fat:
  • 0.6 g
  • < 1%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 111 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. In a food processor, blend smooth the garbanzo beans, nonfat sour cream, garlic and balsamic vinegar. Transfer the mixture to a medium bowl, and stir in sun-dried tomatoes, parsley and kalamata olives.

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Read all reviews 3
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No one really cared for this dip, even my husband that eats everything. He didn't like the balsamic vinegar. I think fresh chopped tomatoes would have tasted better.

It's a nice twist on your traditional hummus. But be prepared, it's a little sweeter than you might imagine because of the tomatoes. Makes a LOT so really good for parties.

I made this for a Mediterranean-themed dinner party and it was well-received. I halved the recipe, used yogurt instead of sour cream, and cut back the sun-dried tomatoes by half. The tomatoes ...

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