Bean and Tomato Spread

Recipe By : Peggy Rynk “Vegetarian Journal, Vol. XX1 Issue 4″
Submitted by: Sue in NJ

16 ounces refried beans — 1 can
6 ounces tomato paste — 1 can
1/4 teaspoon salt — to taste
1/4 teaspoon chili powder
1/8 teaspoon ground chili pepper — red chipotle
1 piece cayenne pepper
1/8 teaspoon garlic powder
1/2 teaspoon cumin

1. Put the refried beans, tomato paste, salt, and all spices into a mixing bowl and blend thoroughly, scraping the sides frequently.

2. Cover and chill before serving.

Yield: “3 cups”

NOTES : The spice measurements given make a mild spread. For a spicier flavor, increase the chili powder, ground red chipotle, and cayenne to taste. This spread can also be used as a dip for vegetables and tortilla chips, if desired.

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