Kidney Bean Dip
1 15-ounce can red kidney beans, drained
3 tablespoons sour cream
3 tablespoons fresh lemon juice
3 garlic cloves, finely chopped
1 teaspoon ground cumin
1/2 small red onion, chopped
1/4 cup chopped fresh cilantro
Assorted cut-up vegetables (such as carrots, celery, and bell pepper)
Pita bread triangles, toasted
• 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.
Cook’s note: 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.
Yield: 1 1/2 cups.
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