Place olives on double layer of paper toweling. Gather corners and squeeze to remove excess liquid, then chop. Blend drained beans, 2 tablespoons Salsita and lime juice in mini processor until smooth, using on/off pulses.
Scrape into bowl and stir in scallion, cilantro, yogurt and about 2/3 of the olives. Scrape into serving dish; drizzle with remaining 1 tablespoon Salsita. Sprinkle remaining olives and cilantro on top. Serve with snack crackers and plantain chips.
Sponsor recipe courtesy of GOYA®