Black Bean Dip
- 1 can condensed black bean soup
- 1/4 c sour cream
- 1/4 c minced onion
- 1 clove garlic; minced
- 4 ts Lea & Perrins®
- : -Worcestershire sauce
- 2 tb chopped fresh parsley; for
- : -garnish
- : corn chips or crackers; for
- : -accompaniment
- In a medium bowl mash soup. Stir in remaining ingredients except parsley.
- Cover and chill for 1 hour. Spoon into a serving bowl. Garnish with
- parsley. Serve with corn chips or crackers. "Crane Walden MC-Recipe Nov.97
- ~ - - - - - - - - - - - - - - - - -
- Contributor: More Favorite Brand Name Recipes Cookbook Preparation Time:
- 0:00
- Posted to brand-name-recipes by P&S Gruenwald
- 1998
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---------- Recipe via Meal-Master (tm) v8.05
Title: Black Bean Dip
Categories: None
Yield: 1 Servings
4 Garlic cloves; peeled
1 cn (15-19 oz) black beans;
-rinsed and drained
2 tb Tomato paste
2 tb Olive oil
4 1/2 ts Fresh lime juice
1/2 ts Ground cumin
1/2 ts Ground coriander
1/4 ts Salt
1/2 ts Ground red pepper
In 1-qt saucepan, place garlic and enough water to cover; heat to boiling
over high heat. Reduce heat to low; cover and simmer 3 min to blanch
garlic; drain. In food processor, with knife blade, blend garlic with
remaining ingredients and 1 tbsp water until smooth. Spoon dip into bowl;
cover and refrigerate up to 2 days. Makes about 2 cups. Spread on toasted
pita triangles.
Posted to EAT-L Digest by Shawn Zehnder Lea
on Feb 17, 1998
---------- Recipe via Meal-Master (tm) v8.05
Title: Black Bean Dip
Categories: None
Yield: 1 Servings
4 Garlic cloves; peeled
1 cn (15-19 oz) black beans;
-rinsed and drained
2 tb Tomato paste
2 tb Olive oil
4 1/2 ts Fresh lime juice
1/2 ts Ground cumin
1/2 ts Ground coriander
1/4 ts Salt
1/2 ts Ground red pepper
In 1-qt saucepan, place garlic and enough water to cover; heat to boiling
over high heat. Reduce heat to low; cover and simmer 3 min to blanch
garlic; drain. In food processor, with knife blade, blend garlic with
remaining ingredients and 1 tbsp water until smooth. Spoon dip into bowl;
cover and refrigerate up to 2 days. Makes about 2 cups. Spread on toasted
pita triangles.
Posted to EAT-L Digest by Shawn Zehnder Lea
on Feb 17, 1998
