After spending several months traveling through Europe last year, we decided to hop over to Mexico to ride out the winter. And we very quickly started making some of our favorite dishes with one of my favorite spices (which was difficult for us to find in Italy and Eastern Europe) — fresh cilantro (or coriander). I know that many people don’t share my love for this herb. I recall that when I was first introduced to cilantro is was gave a “soapy” or “tin” flavor to dishes. Many people have a similar allergy or sensitivity to cilantro. Luckily for me the flavor changed as I became increasingly exposed to it, and now it’s on of my favorite flavors. But if you don’t enjoy cilantro (or aren’t in a place where its readily available), please just omit it from the recipe — the bean dip will still be quite good without it! And the dip can easily be made with pinto beans or cannellini beans. Hint: this bean dip goes perfectly with a cold margarita and our Barbacoa Beef Tacos!
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