Black Bean Spread

• 14 ounces black beans (400 g)
• 2 garlic cloves, minced
• 4 tablespoons hot salsa (60 ml, according to taste) or 1 medium salsa (60 ml, according to taste)
• 12 cup cottage cheese (125 ml)
• 1 teaspoon hot pepper sauce, opt (5 ml)
• 2 teaspoons ground cumin (10 ml)
• 1 teaspoon chopped fresh coriander (5 ml)
• salt and pepper, to taste

1. Drain the beans of their liquid and place them in a blender with all the other ingredients.
2. Blend until smooth.
3. Pack into two airtight containers; each one should provide enough dip for six people.
4. Refrigerate until required.
5. On the trail, eat it on the first day unless you can keep it in a cooler.
6. Note: Or At Camp: Drain the beans and place in bowl with all the other ingredients.
7. Use a fork, first to crush all ingredients and then to mix them into as smooth a paste as possible.

black beans, garlic, hot salsa, cottage cheese, hot pepper sauce, ground cumin, fresh coriander, salt

Taken from www.food.com/recipe/black-bean-spread-398652 (may not work)