Red Bean Dip with Cumin and Cilantro

"Before we got married, my husband, Gregg, and I were working at a small restaurant, and it kept us ridiculously busy," writes Anita L. S. Eberhardt of Beverly, Massachusetts. "Now that we have both left the restaurant business, we have a much saner schedule, although raising two kids certainly keeps us busy. My experience as a professional cook makes it easier for me to throw together a quick meal, which is good because I'm not a convenience-food mom: I try to limit fat and salt, emphasize fruits and vegetables, and use a minimum of prepared foods."

Preparing Time: -
Total Time: -
Served Person: Makes 1 1/2 cups

Mexican Condiment/Spread Bean No-Cook Cocktail Party Picnic Vegetarian Quick & Easy Buffet Spice Sour Cream Cilantro Bon AppÃ©tit Massachusetts

1/4 cup chopped fresh cilantro
2 tablespoons fresh lemon juice
3 tablespoons sour cream
3/4 teaspoon ground cumin
2 garlic cloves, finely chopped
1 15-ounce can red kidney beans, drained
1/2 small red onion, chopped
assorted cut-up vegetables (such as carrots, celery, and bell pepper)
pita bread triangles, toasted

Preparation 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.

Red Bean Dip with Cumin and Cilantro

Ingredients

Nutrition facts