Zippy kidney bean dip
Yield: 6 servings
Ingredients:
- 1 1/2 c Red Kidney Beans; Cooked 2 ts Jalapeno Pepper; Chopped
- 1/2 c Cheddar; Sharp Chopped 1/4 ts Chili Powder
- 3/4 c Yogurt; Plain 1/2 ts Onion Powder
- 1/4 ts Garlic Powder 1/2 ts Hot Sauce
Instructions:
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 2 3/4 cups of dip. SUGGESTED DIPPERS: Sirloin Steak Celery Jicama Cabbage Swiss Cheese
