1 1/2 c  Kidney Beans; Cooked
1/4 c  Sour Cream
1 ts Lemon Juice
1 tb Cumin; Ground
1 ts Hot Sauce
1 tb Coriander; Ground

Mash the beans by hand, using a fork or the back of a wooden spoon. Blend
in the sour cream, mixing until smooth. Add all the other ingredients and
blend well. Cover and chill. Makes about 1 3/4 cups of dip. SUGGESTED
DIPPERS: Polish Sausage, Celery, Corn Crackers