White bean dip with chips and sticks
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Garlic cloves | |
| 3 | 15 ounce can cannellini; (white kidney | |
| ; beans), rinsed, | ||
| ; drained | ||
| ¼ | cup | Fresh lemon juice |
| ½ | cup | Olive oil |
| 2¼ | teaspoon | Ground cumin |
| 1½ | teaspoon | Chili powder |
| Salt and freshly ground pepper | ||
| 3 | tablespoons | Minced fresh cilantro |
| Additional minced fresh cilantro | ||
| Fresh vegetables; (such as carrot | ||
| ; sticks, celery | ||
| ; sticks and | ||
| ; cauliflower) | ||
| Tortilla chips | ||
Directions
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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