When
it’s your turn to bring the dip for that picnic or cruise try this
“dip with the zip”.
3
cloves Garlic
3
cans White Kidney Beans (rinsed, drained)
1/4
cup Lemon Juice (fresh)
1/2
cup Olive Oil
2
1/4 tsps. Cumin (ground)
1
1/2 tsps. Chili Powder
Salt
& Pepper (to taste)
3
Tbs. Cilantro (fresh minced)
Garnish:
1
Tbs. Cilantro (fresh, chopped)
Finely
chop Garlic in a food processor.
Add
the Beans, Lemon Juice and puree.
Mix
in Olive Oil, Cumin and Chili Powder.
Season
with Salt and fresh ground black Pepper.
Add
the 3 tablespoons Cilantro and mix in using the off/on button.
Remove
to serving bowl and garnish with the chopped Cilantro.
Serve
with vegetables and/or chips.
Makes
about 12 servings.
