Tuscany Harvest Dip - cooking recipe

Ingredients

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

Preparation

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.