Bean Dip
Serve this easy-to-make bean and cheese dip at a party or as an after-school snack at home.
Ingredients
- 2 cups kidney beans, low-sodium, canned
- 1 tablespoon vinegar
- 3/4 teaspoon chili powder
- 1/8 teaspoon ground cumin
+ 2 more ingredients
Instructions
1
Wash hands with soap and water.
2
Drain the kidney beans, but save the liquid in a small bowlPlace 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.
3
Stir in the chopped onion and grated cheese.
4
Store in a tightly covered container and place in the fridgeServe with raw vegetable sticks or crackers.
Nutrition Estimate
287Calories
26gProtein
16gCarbs
12gFat
Per serving • Estimated by Blinner AI