Project Description

Recipe Ingredients:

  • 1 1/2 cups cooked* or 1 can (15 oz.) kidney beans, drained and rinsed

  • 1 tablespoons plain low-fat yogurt

  • 2 tablespoons dried minced onion

  • 1 tablespoon vinegar

  • 1 teaspoon chili powder

  • 1 teaspoon ground cumin

    Instructions

    In food processor or blender, combine all ingredients. Process until well blended. Mound in a bowl to serve.

    Serve dip at room temperature, or heat by microwaving on High for 1 minute. Serve with bite-size raw vegetables pieces or tortilla chips. Makes 1 1/3 cups.

    Note: 1/2 cup dry makes 1 1/2 cups cooked

    Nutritional Information per Serving:

    Calories 50, Protein 3 g, Carbohydrates 9g, Fat 1 g, Calories from fat 6%, Cholesterol 1 g, Fiber 2 g, Folate 45 mcg, Sodium 7 mg