| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | June 1990 | 1 | servings | |
INGREDIENTS
| 3 | Garlic cloves | |
| 3 | 15 ounce can cannellini; (white kidney | |
| ; beans), rinsed, | ||
| ; drained | ||
| 1/4 | c | Fresh lemon juice |
| 1/2 | c | Olive oil |
| 2 1/4 | ts | Ground cumin |
| 1 1/2 | ts | Chili powder |
| Salt and freshly ground pepper | ||
| 3 | tb | Minced fresh cilantro |
| Additional minced fresh cilantro | ||
| Fresh vegetables; (such as carrot | ||
| ; sticks, celery | ||
| ; sticks and | ||
| ; cauliflower) | ||
| Tortilla chips |
INSTRUCTIONS
Finely chop garlic in processor. Add beans and lemon juice and puree. Mix in oil, cumin and chili powder. Season with salt and pepper. Add 3 tablespoons cilantro and mix in using on/off turns. Transfer to large bowl. (Can be prepared 1 day ahead. Cover and refrigerate.) Sprinkle dip with cilantro. Serve with vegetables and chips. Serves 12. Bon Appetit June 1990 Converted by MC_Buster. NOTES : A new twist on the usual bean dip. Converted by MM_Buster v2.0l.
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