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

Ingredients

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)

Directions

  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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