Mexican Bean Dip - cooking recipe

Ingredients

1 (16 oz.) can red kidney beans, drained
1 Tbsp. ketchup
1 tsp. cumin
1 tsp. onion juice
1 tsp. chili powder
1/4 tsp. garlic powder
few drops hot sauce

Preparation

Combine all ingredients in a food processor or blender; mix until blended.
Taste to determine amount of hot sauce you wish to add.
If it's too thick for dipping, add a little water.
Make ahead so flavors mingle.
Serve with low calorie tortilla chips. Contains 62 calories in 1/4 cup.