Yield: 2 servings
Measure | Ingredient |
---|---|
1½ cup | Kidney Beans; Cooked |
¼ cup | Sour Cream |
1 teaspoon | Lemon Juice |
1 teaspoon | Hot Sauce |
1 tablespoon | Cumin; Ground |
1 tablespoon | Coriander; Ground |
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. Makes about 1¾ cups of dip. SUGGESTED DIPPERS: Polish Sausage, Celery, Corn Crackers