1-1/2 cups Cooked Red Kidney Beans
1/2 cup lowfat sharp cheddar cheese, Chopped
3/4 cup Plain Lowfat Yogurt
1/4 teaspoon Garlic Powder
2 teaspoons Jalapeno Pepper, Chopped
1/4 teaspoon Chili Powder
1/2 teaspoon Onion Powder
1/2 teaspoon Hot Sauce
In a blender or food processor, puree the beans to a coarse paste, (Beans may also be mashed by hand). Put into a bowl and add all of the other ingredients, blending well. Serve at room temperature.
Makes about 2-3/4 cups of dip.
SUGGESTED DIPPERS: Celery, Jicama, Cabbage, Pita points.
Calories…..94….Fat…..1 g…..Carbs…..13 g…..Sodium…..92 mg…..Fiber…..5.3 g.
Food Exchanges: 1/2 Starch/Bread; 1/2 Lean Meat