Bean Dip
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Serves6 (1/2 cup each)
SWAP ScoreWhat's this?
Ingredients
- 1 15-ounce can beans, kidney, low sodium, drained and rinsed (save 1/2 cup of the liquid)
- 1 tablespoon white vinegar
- 3/4 teaspoon chili powder
- 1/8 teaspoon cumin, ground (optional)
- 1 tablespoon onion, chopped
- 1 cup cheddar cheese, shredded, low fat
Directions
- Place the drained kidney beans, vinegar, and chili powder in a blender; if using cumin, add that too.
- Blend until smooth. Add some of the bean liquid to make the dip easy to spread.
- Stir in onion and cheese; place in refrigerator for about an hour to chill.
Recipe Tips
Use any type of beans in this recipe.
Nutrition Facts
Bean Dip
Amount Per Serving (1/2 cup eachg)
Calories 168
Calories from Fat 63
% Daily Value*
Total Fat 7g
11%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 120mg
40%
Sodium 389mg
16%
Potassium 203mg
6%
Total Carbohydrates 16g
5%
Dietary Fiber 3g
12%
Sugars 6g
Protein 12g
24%
Vitamin A
8%
Vitamin C
0%
Vitamin D0%
Calcium
13%
Iron
10%
* Percent Daily Values are based on a 2000 calorie diet.
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