Zippy Kidney Bean Dip
Author: Kitchens
  • 1 1/2 Cups red kidney beans; cooked
  • 1/2 Cup Cheddar; sharp, chopped
  • 3/4 Cup yogurt; plain
  • 1/4 teaspoon garlic powder
  • 2 teaspoons jalapeno pepper; chopped
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon hot sauce
  1. 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
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