The Ultimate Black Bean Dip

1 15 oz. can black beans
4 cloves garlic, minced or pressed
1 tsp. ground cumin or to taste
2 tsp. chili powder
1/4 c. balsamic vinegar
salt and pepper to taste

Put all the ingredients in a food processor and process until smooth.
Some canned beans have more liquid than others, so you may have to
add more vinegar to make the consistency right, but don’t use more
than 1/2 c. vinegar. Serve as a dip for veggies, corn or flour
tortilla chips, pita chips, etc. Use as a second or third dip so that
those people afraid of beans will have alternatives for their
veggies. Ranch or spinach dips always seem to be popular. The vinegar
and spices make this bean dip extraordinarily good, and the flavor
seems to take people pleasantly by surprise.

Makes 2 cups.