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.