Southwestern Kidney Bean Spread
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2 cans (425 grams) red kidney beans
1/2 cup lite sour cream
1-1/2 teaspoons cumin
4 tablespoons chopped fresh cilantro
1 tablespoon chili powder
Salt and pepper, to taste
1/4 to 1/2 cup water
1 green onion, chopped
Pita bread, cut into wedges
In food processor, puree kidney beans and sour cream until smooth. Add cumin, cilantro and chili powder.
Pulse until combined. Add salt and pepper to taste.
If mixture is too thick, add a couple of tablespoons of water while machine is running, until desired
consistency is achieved. Should be of spreading consistency.
Place mixture in bowl and surround with pita wedges. Sprinkle chopped onion on spread to garnish. Serves