1. Place chilies, onions, garlic and beans in blender or food processor. Cover and blend on medium-high speed until almost smooth.
2. Spoon mixture into small bowl. Stir in yogurt, cumin and salt. Cover and refrigerate until chilled, or heat in 1 1/2-quart saucepan over medium heat, stirring frequently, until hot. Serve with tortilla chips.
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|Serving Size: 1 Serving (115g)|
|Recipe Makes: 10|
|Calories from Fat: 8 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 1.5mg||0 %|
|Sodium 25.6mg||1 %|
|Potassium 373.3mg||10 %|
|Total Carbohydrate 22.6g||7 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 15.1g|
|Protein 8.9g||13 %|
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Calories per serving: 131
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