• 3/4 C. mild or medium thick and chunky salsa
• 1 (19 oz.) can cannellini beans, rinsed and drained
• 1 tsp. lemon juice
• 1 tsp. dark brown chili powder (or to taste)
• 1 tsp. ground cumin
• 1/8 tsp. salt

Place the salsa in a sieve over a large bowl. Tap the sieve occasionally to help the salsa drain until the chunky part remains in the sieve, about 3 to 4 minutes. Discard the liquid. In the bowl, mash the beans slightly with a fork. Add the chunky portion of the salsa, lemon juice, chili powder, and cumin. Stir until combined. Transfer to a serving bowl.

Serve at once or cover and refrigerate for several hours. Serve with baked corn chips. Leftover dip will keep in the refrigerator for 3 to 4 days.

Yield: 14 servings (2 Tbs. each)