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Southwest Bean Dip

Yield: Serves 8 - 1/4 cup each serving.



15 ounce can kidney beans, drain and rinse
1 teaspoon chili powder
2 tablespoons vinegar
1/4 cup water
1 tablespoon brown sugar
4 tablespoons tomato paste

Combine all ingredients in food processor or blender and blend until smooth. Chill and use as a dip for veggies and baked tortilla chips.