Categories: Cheese/eggs, Dips, Vegetables, Beans 
      Yield: 6 servings 
  
  1 1/2 c  Red Kidney Beans; Cooked            2 ts Jalapeno Pepper; Chopped 
    1/2 c  Cheddar; Sharp, Chopped           1/4 ts Chili Powder 
    3/4 c  Yogurt; Plain                     1/2 ts Onion Powder 
    1/4 ts Garlic Powder                     1/2 ts 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