Black Bean Dip


  • 2-15 ounce cans black beans, drained and rinsed
  • 1 cup fresh salsa


Place the beans and salsa in a food processor and process until smooth. Refrigerate overnight for best flavor. This is such a simple dip that you won't believe it can taste so good. Make it a day ahead of when you plan to use it so the flavors can blend. Serve with baked tortilla chips, baked pita chips or on bruschetta or crackers. We also like it with cold, boiled potatoes as a snack.Hint: Vary this dip by using different salsas or beans. To make bruschetta, slice bread quite thin, rub with a cut clove of garlic, if desired, and toast in the oven or on a grill until crisp.

Prep: 5 minutes

Special Menus:

Vegan, Grain Free, Low Salt

Source: McDougall Recipes
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