Black bean dip
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Black Beans; Cooked |
| ⅓ | cup | Carrot; Minced |
| ⅓ | cup | Celery; Minced |
| 1 | teaspoon | Oregano; Dried |
| ½ | teaspoon | Coriander; Ground |
| 1 | x | Fresh Cilantro; OR |
| 1 | x | Parsley; Chopped |
| 1 | teaspoon | Cumin; Ground |
| ¼ | teaspoon | Salt |
| ½ | cup | Sour Cream |
| 1 | teaspoon | Dried Cilantro; Crushed, * |
| 1 | tablespoon | Garlic; Minced |
| 1 | tablespoon | Fresh Cilantro; Chopped, OR |
Directions
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 2¾ cups of dip.
SUGGESTED DIPPERS: Bok Choy, Tortilla Chips, Corn Bread Croutons
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