2 – 15 oz cans of chili beans, drained
1/2 white onion
1 jalapeno
4 t minced garlic
2 T tomato paste
1 t salt
1/2 t pepper
1 lime juiced
2 T chili powder
1 T cumin
1 t smoked paprika
1/2 c EVOO
1. Saute diced onion and jalapeno with garlic in 1 T EVOO until softened/translucent.
2. Place all ingredients except EVOO in food processor.
3. While pulsing, drizzle EVOO slowly into processor.
4. You will want a smooth, lump free consistency.
5. Be sure to scrap down sides as needed.
6. Serve with tortilla chips, crackers, veggies, flatbread, naan, or pita bread.
7. Store unused portion in air-tight container up to 7 days in refrigerator.
8. Enjoy!