Bean Dip
Based on a recipe from Pennsylvania Nutrition Education Network, via USDA MyPlate Kitchen
What goes in
- 2 cupskidney beans, low-sodium canned
- 14.8 mlvinegar
- 3.7 mlchili powder
- 0.6 mlground cumin
- 29.6 mlonion, finely chopped
- 1 cupcheddar cheese, low-fat, shredded
How to cook it
- Drain the kidney beans, making sure to reserve the liquid in a small container.
- Combine the beans, vinegar, chili powder, and cumin in a blender and process until the mixture is smooth.
- Add a small amount of the reserved bean liquid as needed to reach your desired consistency.
- Fold in the chopped onion and shredded cheese.
- Transfer the dip to a sealed container and refrigerate until ready to serve.
- Serve the dip alongside fresh vegetable sticks or crackers.
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