1 round loaf crusty bread

Sour Cream Mixture:

12 oz sour cream
1 tablespoon cream
1 - 2 jalapeno or poblano peppers, minced
2 tablespoons cilantro, chopped
1/4 cup ea. red, yellow, green peppers, chopped finely

Bean Mixture:

3 tablespoons olive oil
1 large onion, chopped
1/4 tsp ground cumin seed
2 16 oz cans dark kidney beans
3 cloves garlic, finely minced
salt and pepper to taste

First, create a bread bowl.

Cut a circle into the crust of the bread near the top. Scoop out the bread from the center leaving a shell about 1/2-3/4 inch thick. Combine sour cream and peppers, cilantro and set aside.

To prepare the bean dip, heat the olive oil in a skillet. Saute onions until lightly browned. Add cumin. Stir and set aside.

Rinse the beans under cold water and drain. Set aside.

Mince garlic in a food processor. Process beans, onions and seasonings to taste. Turn out into bread bowl and stir in the sour cream mixture.

Serve with fresh celery sticks, sliced carrot sticks, tostitos and a bowl of fresh salsa.

Garnish with cilantro, green onions, and a dollop of sour cream.

Variation: For added flavor, coat the peppers and garlic in olive oil and roast at 400F degrees in the oven until slightly browned before using in above mixture.