Mexican - Spanish, Party

Mexacali Dip

  • 1 cup Canned garbanzo beans, rinsed, drained
  • 1/4 cup Light sour cream
  • 1/4 cup Cilantro, fresh, chopped
  • 1 small Garlic clove, chopped
  • 1 tablespoon Lemon juice, fresh, or to taste
  • 1 tablespoon Light mayonnaise
  • ~ Salt and white pepper, to taste
  • ~ Tabasco sauce, to taste (optional)

    • In a food processor, puree garbanzo beans with sour cream, cilantro, garlic lemon juice and mayonnaise until smooth. Ifdip is too thick, gradually add additional teaspoons each of sour cream and mayonnaise, just until right consistency isreached. Transfer to a container with atight lid. Season to taste with salt, pepper and Tabasco sauce, if desired.

    If time is not a constraint, cover and refrigerate 24 hours before serving. Bring dip to room temperature before serving. When ready to serve, transfer dip to an attractive bowl and place in center of a large serving plater. Surround with assorted cut-up vegetables and if desired, baked tottilla chips or whole-grain cracker.

    Makes 1 cup.

    From the American Institute for Cancer Research

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Bruce E Keyser Sr of Brookings, OR. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!