* Exported from MasterCook *

                          Bean Dip Mexicali

Shared by: Orea de Sa' Hana 
Serving Size  : 4     Preparation Time :0:00
Categories    :  Appetizers 5 Points Per Serving            

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  pinto beans -- Canned
  3        tablespoons  water
  1         tablespoon  onion -- chopped
  1             medium  clove garlic -- minced
     1/2      teaspoon  chili powder
  1           teaspoon  cumin
  2             ounces  sharp cheddar cheese -- shredded

In food processor: Shred cheese, remove. Mince garlic, chop onion. Add beans, water 
and seasonings, process until smooth. Transfer bean mixture to saucepan, cook over 
low heat, stirring constantly, until cheese is melted.

Description:
  "5 Points Per Serving"
Source:
  "adapted from WW Quickstart Cookbook"

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Per serving: 255 Calories (kcal); 6g Total Fat; (19% calories from fat); 16g Protein;
37g Carbohydrate; 15mg Cholesterol; 98mg Sodium

Food Exchanges: 2 1/2 Grain Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates

Serving Ideas : Serve with low fat tortilla chips

NOTES : My whole family has adored this mild but flavorful dip for years!
This is good even without the cheese. If you cube the cheese instead of shredding,
you can get a less homogeneous dip. Adding a chopped tomato or chopped raw mild
onion makes it more interesting. Play with this and have fun.