Black Bean and Salsa-Spinach Dip

black bean and salsa spinach dip
Makes about 1-1/2 cups

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.


About dosedependent

Hello! I'm passionate about my faith in Jesus Christ, eating a whole-foods, plant-based diet and living life with my family in northern Manitoba.
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