Greek Yogurt Dip

1, 15.5 oz can of white beans, drained and rinsed
1 cup plain Greek yogurt
2 plum tomatoes, diced
1 cup arugula, chopped
1/2 cup Kalamata olives, chopped
salt and pepper to taste
In a food processor or blender, mash the beans.
Empty mashed beans, yogurt,tomatoes, arugula, olives, then mix well.
Let the dip stand for about 20 minutes before serving.
Use cucumbers, sweet peppers, celery or carrots for dipping.
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