Title: Black Bean Dip
Categories: Dip Bean
Yield: 4 Servings
| 1 1/2 | c | Black Beans; Cooked |
| 1/3 | c | Celery; Minced |
| 1/2 | ts | Coriander; Ground |
| 1/4 | ts | Salt |
| 1 | ts | Dried Cilantro; Crushed, * |
| 1/3 | c | Carrot; Minced |
| 1 | ts | Oregano; Dried |
| 1 | ts | Cumin; Ground |
| 1/2 | c | Sour Cream |
| GARNISH |
| | | Fresh Cilantro; OR |
| 1 | tb | Garlic; Minced |
| | | Parsley; Chopped |
| 1 | tb | Fresh Cilantro; Chopped, OR |
* Use either the fresh leaves or the dried leaves for this recipe.
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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 2 3/4 cups of dip. SUGGESTED DIPPERS:
Bok Choy, Tortilla Chips, Corn Bread Croutons