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White Bean Dip

Ingredients: 19 Ounce(s) Cn Cannelinni Beans, drained 2 Centiliter(s) Garlic, peeled 1/4 Cup(s) Fresh Cilantro Leaves 1/4 Cup(s) Olive Oil 2 Tablespoon(s) Lime Juice 2 Teaspoon(s) Chili Powder 1 Teaspoon(s) Ground Cumin Directions: Place the beans, garlic, and cilantro leaves in the work bowl of a food processor or in a blender. Process, scraping down the sides as needed, until the ingredients are finely chopped. Add the oil, lime juice, chili powder, and cumin and process until smooth. Scrape the dip into a serving bowl. Stir in salt to taste. The dip can be covered and refrigerated overnight or eaten right away. Serve with pita crisps and crackers.
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