Backfield Bean Dip -

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Backfield Bean Dip

1 can Cannellini, white kidney beans - (16 oz) -- rinsed, drained
1 Garlic clove -- sliced
1 tablespoon Olive oil
2 teaspoons Fresh lemon juice
1 teaspoon Tabasco brand Pepper Sauce
1/4 teaspoon Salt
1/2 teaspoon Cumin
1 teaspoon Coriander

Combine all ingredients in bowl of food processer; 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.

This recipe yields 1 1/2 cups.:

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