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 Appétit
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.
