- Prep: 15 min
- Cook Time: –
- Total: 15 min
- Serving: 1 cup
Creamy bean and salsa chip dip.
- 1 (16 ounce) can kidney beans
- 1/8 teaspoon ground cumin
- 1 garlic clove, minced
- 1/2 cup no-salt tomato paste
- 1/2 small onion, finely chopped
- 2 tablespoons, no-salt hot salsa
- Blend together the beans, cumin, garlic and tomato paste until smooth. Transfer to a bowl.
- Fold in the onion and salsa until well mixed.