---------- Recipe via Meal-Master (tm) v8.02
  Categories: Appetizers, Cheese, Dips, Vegetables
       Yield: 6 servings
   1 1/2 c  Red Kidney Beans; Cooked
       2 t  Jalapeno Pepper; Chopped
     1/2 c  Cheddar; Sharp, Chopped
     1/4 t  Chili Powder
     3/4 c  Yogurt; Plain
     1/2 t  Onion Powder
     1/4 t  Garlic Powder
     1/2 t  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