From the Pantry Butler kitchen
Chili Bean Dip
This dip goes great with baked tortilla chips or raw vegetables at a party. You can experiment with the spices to get new flavors. USDA MyPlate Kitchen — Healthy Snacks — University of Wisconsin Cooperative Extension Service (public domain), via myplate.food
Ingredients
- 1 can (15.5 ounces) pinto beans, low-sodium — or 2 cups cooked dried beans
- 2 tablespoons onion, chopped
- 1 teaspoon chili powder
- 1/2 cup cheddar cheese, shredded
Method
- Wash hands with soap and water.
- Mash beans in a bowl.
- Add onion and chili powder and shredded cheese.
- Serve warm or cold with raw vegetables or tortilla chips.
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