Salsa Bean Dip

Our local library has a reading program every year over the summer. The kids have to read a certain number and type of books to complete each part of the program. This year the theme was "Reading is Delicious" and one of the activities for Blockette's age group was to check out a cook book and make a recipe with the help of an adult.

One of the cook books we checked out was called American Grub, by Lynn Kuntz.  Each state had one or two recipes based off of something related to the state.  The book also had a little blurb about each state which I thought was fun too.

The recipe that caught my eye was the Anasazi Bean Dip. While I really like my go to recipe for Pesto Bean Dip, I get tired of it after a while and want to try something new.

I thought this bean dip was pretty good, and so did Mrblocko.  It's more of a chip bean dip, than a veggie bean dip, but we still ate it with veggies.  Blockette has decided that she doesn't like the new bean dip and has decided she'd rather eat her veggies plain until I make the pesto dip again.  I'm not sure if this is because she doesn't like the taste of the dip, or she doesn't like change.  Probably a little bit of both.

If you'd like to try this tasty bean dip here's the version of the recipe I made:
Anasazi Bean Dip adapted from American Grub by Lynn Kuntz
2 cups of cooked pinto beans
1 medium onion, coarsely chopped
1/2 tsp garlic powder
1/2 tsp cumin
1/4 tsp each salt and pepper (use more or less to taste)
1/2 c sour cream
1/2 c salsa

In a food processor, pulse beans.  Add onions and pulse.  Add spices and puree til mostly smooth.  Pour mixture into a bowl and add sour cream and salsa.  Stir until combined.  Let chill in the fridge for at least an hour to let the flavors combine.