ZIPPY KIDNEY BEAN DIP

1 1/2 cups cooked red kidney beans
3/4 cup plain yogurt
1/2 cup chopped sharp cheddar
1/4 tsp garlic powder
2 tsp chopped jalapeno pepper
1/2 tsp onion powder
1/2 tsp hot sauce
1/4 tsp chili powder

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.

SUGGESTED DIPPERS:
Sirloin Steak, Celery, Jicama, Cabbage, Swiss Cheese

Makes about 2 3/4 cups of dip
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