| 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 | t | Ground cumin |
| 1 1/2 | t | Chili powder |
| Salt and freshly ground | ||
| pepper | ||
| 3 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 6118
Calories From Fat: 1520
Total Fat: 172.6g
Cholesterol: 0mg
Sodium: 3369.2mg
Potassium: 22380.2mg
Carbohydrates: 886.5g
Fiber: 212.5g
Sugar: 18.3g
Protein: 303.7g