Tuscany Harvest Dip

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

Original recipe makes 16 servings


1 (15.5 ounce) can white beans, drained and rinsed
1 cup Dannon Oikos Plain Greek Nonfat Yogurt
2 plum tomatoes diced
1 cup chopped arugula
1/2 cup chopped Kalamata olives
Salt and cracked pepper to taste
1 loaf Italian bread, sliced

  • PREP

    20 mins


    20 mins


  1. In a bowl mash beans to break the surface and blend. Add yogurt, tomatoes, arugula, olives, salt and pepper, mix well, let dip stand 20 minutes before serving.


Calories: 168 kcal
Carbohydrates: 28.5 g
Cholesterol: < 1 mg
Fat: 2.7 g
Fiber: 2.7 g
Protein: 7.3 g
Sodium: 346 mg