Zippy Kidney Bean Dip

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	Red kidney beans - cooked
2 teaspoons	10ml	Jalapeno pepper - chopped
1/2 cup	73g / 2.6oz	Cheddar; sharp - chopped
1/4 teaspoon	1.3ml	Chili powder
3/4 cup	177ml	Yogurt - plain
1/2 teaspoon	2.5ml	Onion powder
1/4 teaspoon	1.3ml	Garlic powder
1/2 teaspoon	2.5ml	Hot sauce

Recipe 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

Source:
Seasonal Kitchen/The Giving End

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