Red Bean Dip With Cumin and Cilantro

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Red Bean Dip With Cumin and Cilantro

 

1 15 oz. can red kidney beans, drained

3/4 tsp. ground cumin

3 tbsps. sour cream

1/2 small red onion, chopped

2 tbsps. fresh lemon juice

1/4 cup chopped fresh cilantro

2 garlic cloves, finely chopped

 

Place beans in a 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 one day ahead. Cover and refrigerate. Bring to room temperature

before serving.)

Yields about 1 1/2 cups.

 

 

 

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