Mexican Bean Dip

• 2 teaspoons low-sodium beef bouillon granules
• 14 hot water
• 15 14 ounces no-salt-added kidney beans, drained
• 12 cup no-salt-added tomato sauce
• 12 cup chopped yellow onion
• 14 cup chopped green bell pepper
• 2 medium garlic cloves, minced or 1 teaspoon bottled minced garlic
• 2 tablespoons fresh lime juice
• 1 12 teaspoons fresh lime juice
• 14 teaspoon cayenne (or to taste)
• 1 tablespoon extra virgin olive oil

1. Put bouillion granules in a cup or small bowl.
2. Pour water over granules,stirring to dissolve.
3. Pour into a food proccessor or blender.
4. Add remaining ingredients except oil.
5. Puree.
6. To serve at room temperature.
7. Stir in olive dont process it.
8. To serve warm put dip in samll saucepan and heat over medium heat for 5-6 minutes stirring freqently.
9. Remove from heat and stir in olive oil.
10. Try strips of green bell pepper for dipping or top rounds of crookneck squash with 1 teaspoon of dip and a sprinkling of assorted garnishes.

water, salt, salt, yellow onion, green bell pepper, garlic, lime juice, lime juice, cayenne, extra virgin olive oil

Taken from www.food.com/recipe/mexican-bean-dip-323688 (may not work)