Zippy kidney bean dip
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Red Kidney Beans; Cooked |
| 2 | teaspoons | Jalapeno Pepper; Chopped |
| ½ | cup | Cheddar; Sharp, Chopped |
| ¼ | teaspoon | Chili Powder |
| ¾ | cup | Yogurt; Plain |
| ½ | teaspoon | Onion Powder |
| ¼ | teaspoon | Garlic Powder |
| ½ | teaspoon | Hot Sauce |
Directions
In a blender or food processor, puree the beans to a coarse paste, (Beans may also be mashed by hand). Put into a bowl and add all of the other ingredients, blending well. Serve at room temperature.
Makes about 2¾ cups of dip. SUGGESTED DIPPERS: Sirloin Steak, Celery, Jicama, Cabbage, Swiss Cheese
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