Bean Dip

pile of beans

Makes 6 servings


  • 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


  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.

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Expanded Food and Nutrition Education Program (EFNEP)

North Carolina State University
Agricultural and Human Sciences Department

Cooperative Extension at North Carolina Agricultural and Technical State University
College of Agriculture and Environmental Sciences (CAES)

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