Red Bean Dip with Cumin and Cilantro

• 1 15-ounce can red kidney beans, drained
• 3 tablespoons sour cream
• 2 tablespoons fresh lemon juice
• 2 garlic cloves, finely chopped
• 3/4 teaspoon ground cumin
• 1/2 small red onion, chopped
• 1/4 cup chopped fresh cilantro
• Assorted cut-up vegetables (such as carrots, celery, and bell pepper)
• Pita bread triangles, toasted

1. Place beans in medium bowl.
2. Mash with fork until almost smooth.
3. Add sour cream, lemon juice, garlic, and cumin; blend well.
4. Mix in onion and cilantro.
5. Season dip with salt and pepper.
6. Transfer to small bowl.
7. Let stand at least 30 minutes to blend flavors.
8. (Can be prepared 1 day ahead.
9. Cover and refrigerate.
10. Bring to room temperature before serving.)
11. Place dip in center of platter.
12. Surround with vegetables and pita triangles.

red kidney beans, sour cream, lemon juice, garlic, ground cumin, red onion, fresh cilantro, vegetables, bread triangles

Taken from www.epicurious.com/recipes/food/views/red-bean-dip-with-cumin-and-cilantro-106931 (may not work)