Chili Bean Dip

Cook

Recipe from USDA MyPlate Kitchen (public domain).

Appetizer

Ingredients

Makes 15 servings

  • 1 can (15.5 ounces) pinto beans, low-sodium (or 2 cups cooked dried beans)
  • 2 tablespoons onion, chopped
  • 1 teaspoon chili powder
  • 1/2 cup cheddar cheese, shredded

Instructions

  1. 1

    Wash hands with soap and water.

  2. 2

    Mash beans in a bowl.

  3. 3

    Add onion and chili powder and shredded cheese.

  4. 4

    Serve warm or cold with raw vegetables or tortilla chips.