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Spicy Sour Cream Bean Dip

servings: 8
Spicy Sour Cream Bean Dip

prep time

5

total time

15

ingredients

11

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Spicy Sour Cream Bean Dip

servings: 8
INGREDIENTS:
ingredients
• 9-inch round country style bread

SPICY CREAM 
• 12 oz. Hood® Light Sour Cream 
• 1 or 2 jalapeño peppers, minced 
• 2 Tbsp cilantro, chipped 
• 1/4 cup red bell pepper, minced

BEAN DIP 
• 2 Tbsp olive oil 
• 1 medium onion, chopped 
• 1/4 tsp ground cumin seed 
• 2 16 oz. cans dark kidney beans 
• 1 clove garlic, minced 
• Salt and pepper, to taste
DIRECTIONS:
directions
Cut off the top quarter of the loaf of bread and remove most of the soft insides, leaving a half inch shell. Use the top and insides for stuffing or bread crumbs later on. Set loaf aside.

Spicy Cream: Place sour cream in medium bowl and fold in jalapeño peppers, cilantro, and red bell pepper. Set aside.

Bean Dip: In a medium skillet, heat the olive oil. Sauté onions until lightly browned. Add cumin. Stir and set aside. Rinse the beans under cold water. Drain well. Set aside. Place garlic in the bowl of a food processor. Mince. Add beans, onions, salt, and pepper. Process until pureed. Combine bean mixture with spicy cream mixture. Pour into bread.

Serving suggestion: Serve with fresh vegetables, pita bread, or low fat snack chips.

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