| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Appetizers, Dips |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Black Beans; Cooked |
| 1/3 |
c |
Carrot; Minced |
| 1/3 |
c |
Celery; Minced |
| 1 |
tb |
Garlic; Minced |
| 1 |
ts |
Oregano; Dried |
| 1/2 |
ts |
Coriander; Ground |
| 1 |
ts |
Cumin; Ground |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Sour Cream |
| 1 |
tb |
Fresh Cilantro; Chopped, OR |
| 1 |
ts |
Dried Cilantro; Crushed, * |
|
|
Fresh Cilantro; OR |
|
|
Parsley; Chopped |
INSTRUCTIONS
GARNISH
* Use either the fresh leaves or the dried leaves for this recipe.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++
Coarsely mash half the beans by hand. Add the remaining whole beans and all
of the other ingredients, blending well. Cover and chill. Garnish with
cilantro or parsley. Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS: Bok
Choy, Tortilla Chips, Corn Bread Croutons
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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