Jalapeno Bean Dip

Jalapeno-Bean-Dip

 

I brought this Jalapeno Bean Dip to my weekly Bible study and it was a big hit!

 

Ingredients:
16 oz Can Refried Beans
1 Jalapeno Pepper, seeds removed
1 Tablespoon Vinegar (Rice Vinegar or Apple Cider Vinegar)
1/2 teaspoon Salt
1/4 teaspoon Onion Powder
1/4 teaspoon Paprika
1/8 teaspoon Garlic Powder
1/8 teaspoon Cayenne Pepper

 

Blend all ingredients together in a blender or food processor until combined and the jalapeno is chopped very fine.

Cover and refrigerate for at least 1 hour.

Serve with tortilla chips.

 

Yield: About 2 Cups

-Recipe Adapted From Cookin’ With Cyndi-

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