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Chunky Kidney Bean Dip



Yield: 2 servings
1 1/2 c kidney beans; cooked
1 ts lemon juice
1 tb cumin; ground
1/4 c sour cream
1 ts hot sauce
1 tb 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 1 3/4 cups of dip. SUGGESTED DIPPERS: Polish Sausage, Celery, Corn Crackers













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