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
Parsley stems resembling celery. Another type of parsley is grown as a root vegetable, the Hamburg root parsley ("P. crispum radicosum" group, syn. "P. crispum" var. "tuberosum"). This type of parsley produces much thicker roots than types cultivated for their leaves. Although seldom used in Britain and the United States, root parsley is common in central and eastern European cuisine, where it is used in soups and stews, or simply eaten raw, as a snack (similar to carrots). Although root parsley looks similar to the parsnip, which is among its closest relatives in the family Apiaceae, its taste is quite different.