From the Pantry Butler kitchen
Bean Dip
Serve this easy-to-make bean and cheese dip at a party or as an after-school snack at home. USDA MyPlate Kitchen — Pennsylvania Nutrition Education Network (public domain), via myplate.food
Ingredients
- 2 cups kidney beans, low-sodium, canned
- 1 tablespoon vinegar
- 3/4 teaspoon chili powder
- 1/8 teaspoon ground cumin
- 2 tablespoons onion, finely chopped
- 1 cup cheddar cheese, low-fat, shredded
Method
- Wash hands with soap and water.
- Drain the kidney beans, but save the liquid in a small bowl Place the beans, vinegar, chili powder, and cumin in a blender.
- Blend until smooth.
- Add enough saved bean liquid to make the dip easy to spread.
- Stir in the chopped onion and grated cheese.
- Store in a tightly covered container and place in the fridge Serve with raw vegetable sticks or crackers.
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