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Layered Greek Bean Dip With Tomato And Feta

appetizers

1 can (19 oz) white kidney beans; drained and rinsed
1 clove garlic; minced
2 teaspoon red wine vinegar
1 teaspoon dried oregano
1 cup tzatziki
2 tomatoes; seeded and diced
2 green onions; finely chopped
2/3 cup crumbled feta cheese; (4 oz)
10 kalamata olives; pitted and slivered
2 tablespoon chopped fresh parsley
1/4 teaspoon pepper

In food processor, puree together beans, garlic, vinegar and oregano until smooth, adding up to 2 tbsp water, if necessary. Spread in shallow 8-inch serving dish or pie plate. Spread evenly with tzatziki. Sprinkle with tomatoes, green onions, feta, olives, parsley and pepper. (Can be covered and refrigerated for up to 4 hours.) Converted by MM_Buster v2.0l.

Contributor: Canadian Living Magazine - July, 1998

Yield: 8 servings

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