Salsa and Red Bean Dip — Sometimes simpler is better

Serves 6 to 8
Adapted from Woman’s Day magazine

We had some friends over the other night and I wanted to make something new. A dip maybe?
My wife had found this recipe in Woman’s Day magazine and I decided to give it a try.
It is just store bought salsa and red beans (or black or white) mixed in a blender. What could be more simple?
The results: a delicious dip that is ready in a minute or two. Give this a try. You will not be disappointed.

Recipe follows.

Salsa and Red Bean Dip — Sometimes simpler is better


1/2 jar of tub salsa of your choice (we use Garden Fresh here in Michigan)
1 can of red kidney beans, drained and rinsed (black beans or white beans will work, too)
Dash of hot sauce (optional)


  1. Open the can of beans and place in a colonder and rinse under cold water.
  2. Put beans, salsa and hot sauce (if using) in a blender and blend for 1 to 2 minutes until smooth. Remove from blender and refrigerate until serving.
  3. Serve with Scoops, pita chips or cut up vegetables.

MuirFood note: I use an immersion blender to mix this to save the cleanup of a regular blender.


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