| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Grains |
Swiss |
Appetizers, Cheese, Dips, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Red Kidney Beans; Cooked |
| 2 |
ts |
Jalapeno Pepper; Chopped |
| 1/2 |
c |
Cheddar; Sharp, Chopped |
| 1/4 |
ts |
Chili Powder |
| 3/4 |
c |
Yogurt; Plain |
| 1/2 |
ts |
Onion Powder |
| 1/4 |
ts |
Garlic Powder |
| 1/2 |
ts |
Hot Sauce |
INSTRUCTIONS
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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