Red Bean Dip With Cumin And Cilantro

By á-170456

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.