Low-Fat Spicy Bean Dip

1 1/2   cups cooked* or 1 can (15 oz.) kidney beans, drained and rinsed
1          tablespoons plain low-fat yogurt
2          tablespoons dried minced onion
1          tablespoon vinegar
1          teaspoon chili powder
1          teaspoon ground cumin

*1/2 cup dry makes 1 1/2 cups cooked

In food processor or blender, combine all ingredients. Process until well blended. Mound in a bowl to serve.

Serve dip at room temperature, or heat by microwaving on High for 1 minute. Serve with bite-size raw vegetables pieces or tortilla chips. Makes 1 1/3 cups.

Nutritional Information per Serving:
Calories 50, Protein 3 g, Carbohydrates 9g, Fat 1 g, Calories from fat 6%, Cholesterol 1 g, Fiber 2 g, Folate 45 mcg, Sodium 7 mg