Black Bean Dip

Servings: 4

1 1/2 c Black Beans, Cooked
1/3 c Celery, Minced
1/2 ts Coriander, Ground
1/4 ts Salt
1 ts Dried Cilantro, Crushed, *
1/3 c Carrot, Minced
1 ts Oregano, Dried
1 ts Cumin, Ground
1/2 c Sour Cream

Garnish:
Fresh Cilantro, OR
Parsley, Chopped
1 tb Garlic, Minced
1 tb Fresh Cilantro, Chopped

* Use either the fresh leaves or the dried leaves for this recipe.

Coarsely mash half the beans by hand. Add the remaining whole beans and all of the other ingredients, blending well. Cover and chill. Garnish with cilantro or parsley. Makes about 2 3/4 cups of dip.

SUGGESTED DIPPERS: Bok Choy, Tortilla Chips, Corn Bread Croutons