Use for dip with tortilla chips or on a tortilla for lunch
Ingredients: 5 cloves garlic, minced 3 green onions, chopped 15 oz can of black beans, rinsed and drained 1 avocado, peeled and pitted 3 ripe tomatoes (or you can use salsa) fresh lime juice ½ teaspoon chili powder ¼ teaspoon salt Puree all ingredients in a blender or food processor. Spread on dehydrator trays and dehydrate for 5 hours at 145 degrees. To re-hydrate, add a little water, stirring until spread consistency is desired. This is good with individually packaged Colby Jack cheese and tortillas on the trail.