Mexican Dip - cooking recipe

Ingredients

1 (16 oz.) can kidney beans
1/8 to 1/4 tsp. ground cumin
1 garlic clove, minced
1/2 c. no salt added tomato paste
1/2 small onion, finely chopped
3 Tbsp. no salt added hot salsa or 1/8 tsp. red pepper

Preparation

In a food processor fitted with a 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.