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Zippy Kidney Bean Dip



Yield: 6 servings
1 1/2 c red kidney beans; cooked
1/2 c cheddar; sharp, chopped
3/4 c yogurt; plain
1/4 ts garlic powder
2 ts jalapeno pepper; chopped
1/4 ts chili powder
1/2 ts onion powder
1/2 ts 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: Sirloin Steak, Celery, Jicama, Cabbage, Swiss Cheese













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