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