RED BEAN DIP WITH CUMIN AND CILANTRO

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Red Bean Dip with Cumin and Cilantro image

Provided by Anita L. S. Eberhardt

Categories     Condiment/Spread     Bean     No-Cook     Cocktail Party     Picnic     Vegetarian     Quick & Easy     Buffet     Spice     Sour Cream     Cilantro     Bon Appétit     Massachusetts

Yield Makes 1 1/2 cups

Number Of Ingredients 9

1 15-ounce can red kidney beans, 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
Assorted cut-up vegetables (such as carrots, celery, and bell pepper)
Pita bread triangles, toasted

Steps:

  • 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.

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