In a 12-cup food processor fitted with an "S" blade, add the drained black beans, salsa, ground cumin, and fine sea salt. Secure the lid and blend until smooth.
Add in the optional jalapeno slices and fresh cilantro, then secure the lid and blend again until well combined. Taste the mixture and adjust seasoning as needed.
Serve right away, or transfer to an airtight container and store it in the fridge until ready to serve.
For a fun touch, spread this dip into a football-shaped bowl and pipe some Greek yogurt on top to make it look like a football!
Leftovers can be stored in an airtight container in the fridge for up to five days. Remember to stir before serving again!
