Serves 6
132 cal · 10 min
Bean Dip
Recipe GLPR1794540018915c
A smooth and savory kidney bean dip enriched with cheddar cheese and warming spices. This creamy blend of beans, vinegar, chili powder, and cumin creates a versatile appetizer or snack that pairs perfectly with fresh vegetables or crackers. Quick to prepare and easy to serve, it's ideal for gatherings or a simple at-home treat.
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Ingredients
2 cups Low-sodium canned kidney beans
1 tablespoon Vinegar
¾ teaspoon Chili powder
⅛ teaspoon Ground cumin
2 tablespoons Onion, finely chopped
1 cup Low-fat shredded cheddar cheese
Directions
Wash your hands thoroughly with soap and warm water before beginning food preparation.
Open the cans of kidney beans and drain them in a fine-mesh colander, reserving the liquid in a small bowl for later use.
Transfer the drained kidney beans to a blender along with the vinegar, chili powder, and ground cumin.
Blend the mixture on medium-high speed until completely smooth, about 1–2 minutes, stopping to scrape down the sides as needed.
Add the reserved bean liquid a little at a time, blending after each addition, until the dip reaches your desired consistency—it should be creamy and easily spreadable.
Pour the blended dip into a bowl and fold in the finely chopped onion and shredded cheddar cheese until evenly combined.
Transfer the dip to a clean, tightly sealed container and refrigerate until ready to serve. The dip will keep refrigerated for up to 4 days.
Serve chilled or at room temperature alongside fresh vegetable sticks such as carrots, celery, and bell peppers, or with your favorite crackers.
