Spicy Black Bean Dip

1 can (15 ounces) black beans, undrained
1 teaspoon chili powder
1 teaspoon cumin, ground
1/4 teaspoon garlic salt
1/4 teaspoon oregano leaves
1/8 teaspoon red pepper, ground
1 cup chopped tomatoes

Drain beans, reserving 2 tablespoons liquid. Rinse and drain beans. Mix beans, reserved liquid, chili powder, cumin, garlic salt, oregano and red pepper in blender or food processor; cover. Process until beans are coarsely chopped. Transfer mixture to small saucepan. Cook on medium-low heat for 5 minutes, stirring occasionally. Add tomatoes and cook 5 minutes, stirring occasionally. Serve with baked or low fat tortilla chips or cut-up fresh vegetables.
Courtesy of McCormick®