Salsa Bean Dip - cooking recipe

Ingredients

3/4 cup salsa
1 (19 ounce) can cannellini beans, rinsed and drained
1 teaspoon lemon juice
1 teaspoon dark brown chili powder
1 teaspoon ground cumin
1/8 teaspoon salt

Preparation

Place the salsa in a sieve over a large bowl.
Tap the sieve occasionally to help the salsa drain until the chunky part remains in the sieve, about 3 to 4 minutes.
Discard the liquid.
In the bowl, mash the beans slightly with a fork.
Add the chunky portion of the salsa, lemon juice, chili powder, and cumin. Stir until combined.
Transfer to a serving bowl.