Chunky Kidney Bean Dip
Yield
2 cupsPrep
10 minCook
0 minReady
10 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
red kidney beans
cooked |
|
| ¼ | cup |
sour cream
|
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | tablespoon |
cumin
ground |
|
| 1 | teaspoon |
red hot pepper sauce
|
|
| 1 | tablespoon |
coriander
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
red kidney beans
cooked |
|
| 59 | ml |
sour cream
|
|
| 5 | ml |
lemon juice
|
|
| 15 | ml |
cumin
ground |
|
| 5 | ml |
red hot pepper sauce
|
|
| 15 | ml |
coriander
ground |
|
Directions
Mash the beans by hand, using a fork or the back of a wooden spoon.
Blend in the sour cream, mixing until smooth.
Add all the other ingredients and blend well.
Cover and chill.
