Versatile Bean Dip

Versatile Bean Dip

If you only use bean dip as an appetizer paired with veggies or chips at parties you are really missing out. Bean dip can be used for a lot more than that. Certainly in other Tex-Mex dishes like burritos or enchiladas.  I like to spread it on fresh tortillas and top with cheese, chopped peppers, onions and olives- then bake until hot and cheese has melted. It can also be spread inside pita bread and then the bread filled with sprouts or sliced veggies for a quick sandwich. You can also add it to hot cooked veggies like corn, green beans or carrots, in place of, or in addition to, the butter. It also can be added to stir fries for extra flavor or to a soup as a thickener. I sometimes add it to chilli, too. I often make a big batch and freeze some for later use.

Versatile Bean Dip

2 cans kidney beans, drained and rinsed – you can use other beans
1 c. salsa, store bought or homemade
¼ c. olive oil
2 T. cider vinegar
2 t. chili powder
1 t. cumin
Healthy dash of hot sauce
Salt and pepper to taste

In food processor blend all ingredients until smooth. I usually start the beans first for 30 seconds or so and then add everything else. If you want it thinner you can add some extra oil. Makes 3 cups. Freezes well.