Bean Dip

Makes 6 servings

Ingredients

• 15 ounces canned kidney beans
• 1 tablespoon vinegar
• 3/4 teaspoon chili powder
• 1/8 teaspoon ground cumin
• 1/4 cup water
• 2 teaspoons onion, minced
• 1 cup reduced-fat cheddar cheese, grated

Directions

1. Drain kidney beans in the colander and rinse under running water.
2. Place the rinsed beans, vinegar, chili powder, and cumin in a blender and blend until smooth.
3. Add enough water to make the dip easy to spread, about 1/4 cup.
4. Remove mixture from blender and put in bowl.
5. Stir in minced onion and grated cheese.
6. Serve with raw vegetables or corn chips.