Backfield Bean Dip

0 stars based on 0 votes.
0 ratings
Rate This Recipe


  • 1 (16-ounce) can cannellini (white kidney beans), rinsed and drained
  • 1 clove garlic, sliced
  • 1 tablespoon olive oil
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon TABASCO® brand Original Red Sauce
  • 1/4 teaspoon salt
  • 1/2 teaspoon cumin
  • 1 teaspoon coriander


Combine all ingredients in bowl of food processor; process until smooth. Remove to serving bowl and refrigerate until ready to serve.

Serve with crisp vegetables, such as sliced carrots, celery and cucumber and pita bread triangles. For crunchy contrast serve with tortilla chips or toast the pita triangles.

Makes 1 1/2 cups.

Talk About It!

Post a Comment

Your Comment:



Comment Policy

You agree not to post material that infringes on the ability of others to enjoy We reserve the right to remove any comment.

Privacy Policy

We do not share your email address and will not email you unless you request that we do.
Read More

Verify that you are a human being.

Add Comment
Be the first to comment on this recipe!