Bean dip can be used, including onion, roasted red bell pepper, red and green chili peppers, cilantro, lime, lime juice and lime zest, lemon juice, sour cream, oil, lard, vinegar and apple cider vinegar, water, and spices such as garlic, cumin, coriander, chili powder and cayenne, hot sauce, salt and pepper. The various ingredients can be mixed or puréed together using a food processor, a blender, or by hand. Bean dip is sometimes topped with shredded cheese and garnished with ingredients such as chopped cilantro, chopped green onion, chopped fresh or dried parsley and lime zest, among others. Letting bean dip sit
Jamie Parsley Jamie Parsley Jamie Parsley (born December 8, 1969) is an American poet and Episcopal priest. He is the author of twelve books of poems and an associate poet laureate for the state of North Dakota. Born in Fargo, North Dakota and raised near Harwood, North Dakota, Parsley received a master of fine arts degree in creative writing from Vermont College at Norwich University. He studied at the School of Theology at Thornloe University in Sudbury, Ontario, St. Joseph’s College, Standish, Maine and received a Master's Degree from Nashotah House Episcopal Seminary, Nashotah, Wisconsin. Parsley was ordained as an Episcopal priest