Mexican Dip - cooking recipe

Ingredients

1 (16 oz.) can kidney beans
1/4 tsp. ground cumin
1 garlic clove, minced
1/2 c. tomato paste
1/2 small onion, chopped
3 Tbsp. hot salsa

Preparation

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.