Black Bean Dip

Black Bean Dip
3/4 cup salsa
2 cloves garlic
1/4 teaspoon Tabasco
1/2 cup Cilantro, chopped
1/4 teaspoon salt
15 ounce can of black beans, drained
Pulse the garlic and Cilantro in a food processor for a few seconds.  You can smash the garlic first if you want the dip extra garlicky, but it will be plenty garlicky without doing this.  Add in the salsa, Tabasco, salt and black beans and run them in the processor until it is as chunky or smooth as you would like it.  Refrigerate for a few hours.  Serve with tortillas.  Don’t plan on kissing anyone for the next 48 hours. 

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