Salsa Bean Dip

Ingredients

• 3/4 cup mild or medium thick and chunky salsa
• 1 (19 ounce) can cannellini beans, rinsed and drained
• 1 teaspoon lemon juice
• 1 teaspoon dark brown chili powder (or to taste)
• 1 teaspoon ground cumin
• 1/8 teaspoon salt

Directions

1. 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.
2. In the bowl, mash the beans slightly with a fork.
3. Add the chunky portion of the salsa, lemon juice, chili powder, and cumin. Stir until combined. Transfer to a serving bowl.
4. Serve at once or cover and refrigerate for several hours. Serve with baked corn chips. Leftover dip will keep in the refrigerator for 3 to 4 days.

Recipe Yield: Yield: 14 servings Serving size: 2 tablespoons

Source: The Diabetes Snack, Munch, Nibble, Nosh Book
Book Title: The Diabetes Snack, Munch, Nibble, Nosh Book