Acapulco Chili Dip
|Cooked red kidney beans||1 Cup (16 tbs)|
|Low fat yogurt||1⁄2 Cup (8 tbs)|
|Onion||1⁄2 Small, chopped|
|Garlic||1 Clove (5 gm), minced|
|Chili powder||1 Tablespoon|
|Ground cumin||1 Teaspoon|
Place the beans and yogurt in a food processor or blender and process.
Add onions and garlic and blend.
Add the chili powder and cumin, and process on medium speed until smooth.
Pour into a small bowl.
Garnish with scallions and chill before serving, if desired.