Layered Greek Bean Dip

• 1 (19 ounce) can white kidney beans, drained and rinsed
• 2 cloves garlic, minced
• 1 teaspoon red wine vinegar
• 1 teaspoon dried oregano
• 1 cup tzatziki, Tzatziki
• 2 tomatoes, seeded and diced
• 2 green onions, finely chopped
• 1 cup crumbled feta cheese
• 10 kalamata olives, pitted and slivered
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon ground pepper

1. In a food processor puree together beans, garlic, vinegar and oregano until smooth, adding up to 2 T.
2. water if needed.
3. Spread in a shallow 8-inch serving dish or pie plate.
4. Spread evenly with tzatziki.
5. Sprinkle with tomatoes, green onions, feta, olives, parsley and pepper.
6. Cover and chill up to 4 hours.
7. Serve with crackers or pita wedges.

white kidney beans, garlic, red wine vinegar, oregano, tomatoes, green onions, feta cheese, olives, parsley, ground pepper

Taken from www.food.com/recipe/layered-greek-bean-dip-53679 (may not work)