mexicali dip
Mexicali Dip Makes 1 cup 1 cup canned garbanzo beans, rinsed and drained 1/4 cup light sour cream 1/4 cup chopped fresh cilantro 1 small clove garlic, chopped 1 tablespoon fresh le...
Ingredients
- 1cupcanned garbanzo beans, rinsed and drained
- 1/4cuplight sour cream
- 1/4cupchopped fresh cilantro
- 1small clove garlic, chopped
- 1tablespoonfresh lemon juice, or to taste
- 1tablespoonlight mayonnaise
Directions
- 1
Mexicali Dip Makes 1 cup 1 cup canned garbanzo beans, rinsed and drained 1/4 cup light sour cream 1/4 cup chopped fresh cilantro 1 small clo
- 2
If dip is too thick, gradually add additional teaspoons each of sour cream and mayonnaise, just until right consistency is reached
- 3
Transfer to a container with a tight lid
- 4
Season to taste with salt, pepper and Tabasco sauce, if desired
- 5
If time is not a constraint, cover and refrigerate 24 hours before serving
- 6
Bring dip to room temperature before serving
- 7
When ready to serve, transfer dip to an attractive bowl and place in center of a large serving platter
- 8
Surround with assorted cut-up vegetables (carrots, different colored bell peppers, sugar snap peas, cucumbers, broccoli, cauliflower, zucchi