bean spread (hot & cheesy)

Drain a 16-oz. can of kidney beans and reserve liquid. Put one tablespoon liquid in blender or food processor, then add beans, 2 teaspoons chili powder, a dash of cayenne or hot pepper sauce and 2 teaspoons ground cumin. Place mixture in microwaveable dish and stir in 1/2 cup each low-fat sour cream and shredded cheddar cheese. Cover and microwave on high, set 2-4 minutes, stirring once or twice. Serve with tortilla chips.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s