Bean Dip
Servings
61/2 cup each
Ingredients
Instructions
  1. Place the drained kidney beans, vinegar, and chili powder in a blender; if using cumin, add that too.
  2. Blend until smooth. Add some of the bean liquid to make the dip easy to spread.
  3. Stir in onion and cheese; place in refrigerator for about an hour to chill.
Recipe Notes

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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