Use in burritos, on nachos, on whole grain crackers or on toasted bread; add grilled veggies and you have the perfect sandwich for lunchtime!
• 1-1/2 cups (15oz) canned black beans, drained and rinsed
• 1/4 cup salsa
• 1 frozen spinach cube, thawed or 1/2 cup packed fresh spinach, torn
• 1/2 tbsp olive oil
• 1 tsp balsamic vinegar
• 1/2 tsp dried basil
• Sea salt and freshly ground black pepper to taste
Add all ingredients to a food processor and process until just blended, leaving some texture. Taste and adjust seasonings. Serve as above and store remaining dip tightly sealed in the refrigerator for 3 to 4 days.