- 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
- 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.