Bean Dip
Ingredients:
2 cups canned kidney beans
1 tablespoon vinegar
3/4 teaspoon chili powder
1/8 teaspoon ground cumin
2 teaspoons finely chopped onion
1 cup grated cheddar cheese
Directions:
Drain the kidney beans, but save the liquid in a small bowl.
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.
Stir in the chopped onion and grated cheese.
Store in a tightly covered container and place in the fridge.
Serve with raw vegetable sticks or crackers. You can store this dip in the fridge for up to 4 or 5 days.
Notes: If you don’t have a blender, you can mix the first 4 ingredients in a medium bowl and mash with a fork. Then stir in the onion and cheese.
Serving Size: 1/2 cup. Yield: 6 servings.
Per Recipe: $2.15
Per Serving: $0.36
Per serving:
- Calories 150
- Total fat 7 gram
- Saturated fat 4 grams
- Cholesterol 20 milligrams
- Sodium 410 milligrams
- Protein: 9 grams
