Mexican Black Bean Dip

I get requests for this recipe every time I make it. Easy, tasty AND healthy!

1 15.5-oz. can black beans
1/3 cup medium-hot salsa
1/4 cup cilantro leaves, plus extra for garnish (optional)
2 tsp. fresh lemon juice
1 small garlic clove, minced

Drain and rinse the black beans. Combine the black beans, salsa, cilantro leaves, lemon juice and garlic in a food processor. Blend until smooth. Garnish with cilantro leaves. Makes 1 1/4 cups and serves 4 to 6. It's also good warm.

I sometimes make pita chips to go with it - just cut into 6 wedges and split (12 chips per pita), brush with olive oil, sprinkle with garlic powder, and bake at 375 for 5-7 min.