Tuesday, April 13, 2010
Creamy Bean Dip
This is a simple and fresh tasting bean dip.
2 cans pinto beans, drained
1 medium onion, chopped
1 teaspoon garlic chopped
1 teaspoon cumin
1 tablespoons fresh jalapeno, or more if desired
1/2 teaspoon salt, or less if desired
2-4 tablespoons cilantro leaves
1/2 teaspoon pepper
1/2 cup sour cream, low or no fat
1 cup salsa
Put beans, onion, garlic, cumin, salt, pepper, and cilantro in food processor or blender. Process for about 5-6 seconds until thoroughly blended. Pour mixture out of blender and add sour cream and salsa. Stir until well-blended. You can refrigerate this for several hours or overnight. This helps to blend all the flavors. Serve with corn chips.