Simple Spicy Black Bean Dip

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I made dinner for a few of my friends last night. My original plan was to make guacamole as a starter, but I was struck by the abominable realization that the avocados I purchased were not ripe. We didn’t have salsa, and we couldn’t eat the tortilla chips alone. I remembered a can of black beans we had in the pantry, and decided to concoct a dip of my own.

I didn’t follow a recipe, but instead threw into my little food processor anything in my fridge that I thought might work with the canned beans. This included a generous amount of seasonings (salt, pepper, garlic salt, red pepper flakes, Lawry’s seasoned salt, chili powder, and Spanish paprika), a handful of shredded cheddar cheese, 1/2 a chopped tomato, a handful of chopped green onions, and plenty of hot sauce. Pulse these together for about 45 seconds and voilà! An instant crowd pleaser.

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