Makes 30 servings
|1||can (15 ounces) kidney beans, rinsed and drained|
|1||tablespoon cider vinegar|
|1||tablespoon sour cream|
|2||teaspoons dried parsley|
|2||teaspoons minced garlic (about 2 cloves)|
|1/2||teaspoon ground cumin|
|1/2||teaspoon hot pepper sauce|
|90||baked whole-wheat snack crackers|
- Place beans, vinegar, sour cream, parsley, garlic, salt, cumin and hot sauce in food processor or blender; process until smooth. Transfer bean mixture to bowl; cover and refrigerate at least 1 hour to allow flavors to blend.
- To make stackers, spread 1 teaspoon bean dip on 1 cracker. Top with second cracker; spread with 1 teaspoon bean dip. Top with third cracker. Repeat with remaining bean mixture and crackers. Serve immediately.
If you don't want to make all of the stackers at once, refrigerate the bean spread and keep on hand for up to a week. You can also use the bean spread as a dip with baked tortilla chips.
|Serving Size:||1 stacker|
|Saturated Fat||1 g|
|Total Fat||2 g|
|Calories from Fat||27 %|
Check out more recipes for Dips & Spreads