Mexican Dip
Ingredients
- 1 16 oz can kidney beans
- 14 tsp ground cumin
- 1 garlic clove minced
- 12 c tomato paste
- 12 small onion chopped
- 3 Tbsp hot salsa
Directions
- In a food processor fitted with the metal blade process all ingredients except onion and salsa until pureed
- Pour mixture into a bowl stir in onion and salsa
- Cover and refrigerate until chilled
- Makes 1 cup