Red Bean Dip With Cumin And Cilantro
By á-170456
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Ingredients
- 1 can red kidney beans - (15 oz) drained
- 3 tablespoons sour cream
- 2 tablespoons fresh lemon juice
- 2 garlic cloves finely chopped
- 3/4 teaspoon ground cumin
- 1/2 small red onion chopped
- 1/4 cup chopped fresh cilantro
- Salt to taste
- Freshly-ground black pepper to taste
- Assorted cut-up vegetables (such as carrots, celery, and bell pepper)
- Pita bread triangles toasted
Details
Servings 1
Preparation
Step 1
Place beans in medium bowl. Mash with fork until almost smooth. Add sour cream, lemon juice, garlic, and cumin; blend well. Mix in onion and cilantro. Season dip with salt and pepper. Transfer to small bowl. Let stand at least 30 minutes to blend flavors. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
Place dip in center of platter. Surround with vegetables and pita triangles.
This recipe yields 1 1/2 cups.
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