Mexican Black Bean Dip

INGREDIENTS

• 1 (15 oz. can) Michigan Black Beans drained and rinsed, or 1-3/4 cup cooked dry beans
• 1/2 cup fresh salsa
• 1/2 teaspoon ground cumin
• 1/8 teaspoon salt

DIRECTIONS

1. Place all ingredients in a food processor and blend until smooth. If the dip is too thick, add 1 to 2 tablespoons of water to create desired consistency. Before serving drizzle a bit of olive oil on top.