Yield: 4 servings
Measure | 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 |
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