Mexican Black Bean Dip

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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.

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