Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Bean Dip
Serve this easy-to-make bean and cheese dip at a party or as an after-school snack at home.
Serve this easy-to-make bean and cheese dip at a party or as an after-school snack at home.
Ingredients
- 2 cup Kidney beans, low-sodium canned
- 1 tbsp Vinegar
- 1 tsp Chili powder
- 1/2 tsp Ground cumin
- 2 piece(s) Onion, finely chopped
- 1 tbsp Cheddar cheese, low-fat, shredded
Instructions
- Drain the kidney beans, but save the liquid in a small bowl
- Place the beans, vinegar, chili powder, and cumin in a blender. Blend until smooth. Add enough saved bean liquid to make the dip easy to spread.
- Stir in the chopped onion and grated cheese.
- Store in a tightly covered container and place in the fridge
- Serve with raw vegetable sticks or crackers.
Storage and Meal Prep Tips
Plan portions
Pre-portion this recipe so calories and macros are easier to track in CALRI during the week.
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