Black Bean Dip

Easiest appetizer ever, and so easy to adapt to your taste.  I just made 2 different versions, experimenting with tastes.

Ingredients:

1 1/2 cups cooked or canned black beans, rinsed and drained
1 cup salsa (I used Muir Glen Medium Chipotle Salsa, so it has a bit of a kick on its own)

Version two with 365 Thick and chunky mild salsa is excellent - about 5 minutes to prepare.  Excellent!

version 1:
1/4 tsp cumin
1/4 tsp coriander
sprinkle of cocoa chili powder

version 2:
~2/3 tablespoon fresh lime juice
1/4 tsp coriander

1/4 tsp cocoa chili powder

Directions:
1. Combine the beans, salsa, and lime or spices in a food processor or blender.  Process to your preference.  I liked the second version not-so-well blended, but you can blend it into a smooth mixture if you prefer.  Stop and scrap down the sides of the container with a rubber spatula as needed.

2. Stored in a covered container in the refrigerator, leftover Black Bean Dip will keep for up to 3 days.