What you’ll need:

• Red Kidney Beans (15 oz. can)
• Black Beans (15 oz. can)
• Fresh Garlic – Minced or Pressed (1-2 medium cloves)
• Sea Salt (to taste)
• Tabasco (to taste)
• Unsweetened and Unflavored Almond Milk (1/4-1/2 cup milk)
• White Onion – Chopped or Minced (1/4 onion)

Rinse and drain beans. Add them with garlic, salt, Tabasco, and 1/4 cup milk to blender. Pulse until smooth, adding more milk as needed. Transfer to bowl and fold in onions.

Refrigerate unused portion. Use within 7 days.

Note: This makes a nice addition to TexMex dishes. Spread it on tortillas and breads. Mix it with vegan cheese, minced jalapeños, and minced tomatoes for queso/bean dip. Or use it as a base for 7-layer dip.