Bean Dip

Ingredients, directions and serving information for Bean Dip.

• 2 cups kidney beans, low-sodium, canned
• 1 tablespoon vinegar
• 3/4 teaspoon chili powder
• 1/8 teaspoon ground cumin
• 2 tablespoons onion, finely chopped
• 1 cup cheddar cheese, low-fat, shredded

1. Wash hands with soap and water.
2. Drain the kidney beans, but save the liquid in a small bowl
3. Place the beans, vinegar, chili powder, and cumin in a blender. Blend until smooth. Add enough saved bean liquid to make the dip easy to spread.
4. Stir in the chopped onion and grated cheese.
5. Store in a tightly covered container and place in the fridge
6. Serve with raw vegetable sticks or crackers.