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Texas-Style Bean Dip

Yield: Serves 6. 1/4 cup per serving.

Ingredients

Instructions

2 cups cooked pinto beans, drained
1/2 cup tomato sauce, no added salt
2 tablespoon tomato paste
1 tablespoon molasses
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 tablespoon vinegar

Directions:
Place all ingredients into a food processor or blender and blend until smooth. Serve immediately or chill until ready to serve.