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