1 1/2 c  Kidney Beans; Cooked

    1/4 c  Sour Cream

      1 t  Lemon Juice

      1 tb Cumin; Ground

      1 t  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