Spicy Sour Cream Bean Dip

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  • 1 9-inch round country style bread

Spicy Cream

  • 12-ounces Kemps Low Fat Sour Cream
  • 1 or 2 jalapeno peppers, minced
  • 2 Tbsp cilantro, chipped
  • 1/4 cup red bell pepper, minced

Bean Dip

  • 2 Tbsp olive oil
  • 1 medium onion, chopped
  • 1/4 tsp ground cumin seed
  • 2 16-ounce cans dark kidney beans
  • 1 clove garlic, minced
  • Salt and pepper, to taste


  1. Cut off the top quarter of the loaf of bread and remove most of the soft insides; leaving a half-inch shell. Use the top and insides for stuffing or bread crumbs later on. Set loaf aside.

For the Spicy Cream

  1. Place sour cream in medium bowl and fold in jalapeno peppers, cilantro, and red bell pepper. Set aside.

For the Bean Dip

  1. In a medium skillet, heat the olive oil.
  2. Saute onions until lightly browned. Add cumin. Stir and set aside.
  3. Rinse the beans under cold water.
  4. Drain well. Set aside.
  5. Place garlic in the bowl of a food processor fitted with a steel blade. Mince.
  6. Add the beans, onions, salt and pepper. Process until pureed.
  7. Combine bean mixture with spicy cream, mixture.
  8. Pour into bread.

Serves 8

Serving Suggestion: Serve with fresh vegetables, pita bread or low fat snack chips.

Per serving: 191 calories; 6 grams fat; 477 milligrams sodium; 113 milligrams calcium.

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