Zippy Kidney Bean Dip
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INGREDIENTS
- 1/4 ts Chili powder
- 1 1/2 c Red Kidney Beans; Cooked
- 3/4 c Yogurt; Plain
- 1/2 ts Onion powder
- 1/2 c Cheddar; Sharp, Chopped
- 1/2 ts Hot Sauce
- 2 ts Jalapeno Pepper; Chopped
- 1/4 ts Garlic powder
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
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (29g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 19 | ||
| Calories from Fat: 4 (21%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.5g | 1 % | |
| Saturated Fat 0.3g | 1 % | |
| Monounsaturated Fat 0.1g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 1.7mg | 1 % | |
| Sodium 31.1mg | 1 % | |
| Potassium 70.4mg | 2 % | |
| Total Carbohydrate 2.2g | 1 % | |
| Dietary Fiber 0.1g | 0 % | |
| Sugars, other 2.1g | ||
| Protein 1.5g | 2 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 19
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