Best-of-the-Border Three Bean Dip
Serve this quick appetizer recipe with
tortilla chips.
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| Best-of-the-Border Three Bean Dip |
3 scallions, cut in 1-inch lengths
2 tablespoons vegetable oil
2 garlic cloves, peeled
1 tablespoon fresh lime juice
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper
(cayenne)
1 can (15 ounces) kidney beans, rinsed
and drained
1 can (15 ounces) garbanzo beans
(chick-peas), rinsed and drained
1 can (15 ounces) pinto beans, rinsed
and drained
1 can (4 ounces ) mild green chiles
1 cup reduced-fat sour cream
1 cup mild or medium-spicy salsa
Cilantro sprigs, for garnish
In food processor, process scallions,
oil, garlic, lime juice, chili powder, cumin, salt and red pepper until
scallions are very finely chopped. Add beans and chiles; process until well
blended, but not totally smooth. Spoon half into medium glass serving bowl.
Spread with 1/2 cup sour cream and 1/2 cup salsa. Add remaining bean mixture,
spread with remaining sour cream and dollop with remaining salsa. Garnish with
cilantro sprigs.
