- 2 cans (1 pound size) kidney beans
- 1/4 cup olive oil
- 1 cup cheddar cheese, grated
- 1-1/2 tsp chili powder
- 1/2 tsp salt
First, drain the beans and save the liquid.
In a skillet, heat the oil over medium-high. Add the beans and mash them with a potato masher.
Add about 1/3 cup of the bean liquid to soften the dip. Add the cheddar cheese, chili powder, and salt. Stir and cook until the cheese is melted.
Remove form heat and serve the dip, while it is hot, with corn chips.