Spicy bean dip

The sauce in Bush’s chili beans makes the perfect base for this chunky, salsa-like dip. It’s perfect for noshing with tortilla chips, or for rolling up in soft flour or corn tortillas along with refried beans for "double bean tacos." Or puree in a blender for a zesty sandwich spread.

1 16-ounce can Bush’s chili beans, mild, medium or hot
1 16-ounce can Bush’s black beans, drained and rinsed
1 red bell pepper, diced (about 1 cup)
1 jalepeno pepper, minced
3 tablespoons minced red onion
2 tablespoons fresh-squeezed lime juice (about 1 lime)
¼ cup minced cilantro

Stir together all ingredients.

Makes four cups.