Spicy Bean Dipping Sauce with Sour Cream

4 cups


  • 2 (15-ounce) cans cranberry beans, drained and rinsed
  • 1 cup sour cream
  • 1 teaspoon garlic, chopped
  • 1 scallion, chopped
  • 2 tablespoons fresh cilantro, minced
  • 2 tablespoons soy sauce
  • 1/2 cup fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1/3 cup oil
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon ground cumin

Preparation: In a food processor, puree beans together with the sour cream, garlic, scallion, cilantro, soy sauce, lemon juice and mustard until very smooth.

With the motor running add the oil in a slow stream until combined well with the puree.

Add the pepper and cumin and pulse once or twice to blend.

Transfer to serving bowl and chill, covered, for 2 hours.

Notes: A healthy and delicious dip for raw vegetables or chips.