1 1/2 c Red Kidney Beans; Cooked
2 t Jalapeno Pepper; Chopped
1/2 c Cheddar; Sharp, Chopped
1/4 t Chili Powder
3/4 c Yogurt; Plain
1/2 t Onion Powder
1/4 t Garlic Powder
1/2 t Hot Sauce
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
