Mexican Dip
6 ingredients
4 steps
Ingredients
- 1 (16 oz.) can kidney beans
- 1/8 to 1/4 tsp. ground cumin
- 1 garlic clove, minced
- 1/2 c. no salt added tomato paste
- 1/2 small onion, finely chopped
- 3 Tbsp. no salt added hot salsa or 1/8 tsp. red pepper
Directions
-
1In a food processor fitted with a metal blade, process all ingredients except onion and salsa until pureed.
-
2Pour mixture into a bowl; stir in onion and salsa.
-
3Cover and refrigerate until chilled.
-
4Makes 1 cup.
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