Categories: Appetizers, Cheese, Dips, Vegetables 
      Yield: 6 servings 
  
  1 1/2 c  Red Kidney Beans; Cooked 
      2 t  Jalapeno Pepper; Chopped 
    1/2 c  Cheddar; Sharp, Chopped 
    1/4 t  Chili Powder 
    3/4 c  Yogurt; Plain 
    1/2 t  Onion Powder 
    1/4 t  Garlic Powder 
    1/2 t  Hot Sauce 
  
  In a blender or food processor, puree the beans to a coarse paste, (Beans 
  may also be mashed by hand).  Put into a bowl and add all of the other 
  ingredients, blending well.  Serve at room temperature. 
  Makes about 2 3/4 cups of dip. 
  SUGGESTED DIPPERS:  Sirloin Steak, Celery, Jicama, Cabbage, Swiss Cheese