Mexican Bean Dip

1 cup cooked red kidney beans
 water or stock to moisten as needed
1/2 teaspoon Frontier Sea Salt
1/4 cup oil
1 cup shredded cheddar cheese
1/2 teaspoon kelp powder
1 teaspoon Frontier Chili Powder
1. In medium-size skillet, heat oil. Add kidney beans and mash with potato masher until smooth. Add enough water or stock, if necessary, to make a smoother mixture. Stir constantly.
2. Add cheese, kelp, and chili powder, stirring constantly until cheese melts. Taste and adjust seasoning. Pour mixture into a chafing dish or heated casserole and serve hot. If mixture gets too stiff for dipping, thin with a little more of the bean liquid.

Ease of Preparation: Easy

Preparation Time: 10 min
plus overnight refrigeration

Cook Time: 15 min

Servings: 6

From: Frontier Files

Chef Suggestions
Serve with corn pone, corn crackers, or tortilla chips.
Nutrition Facts
As prepared, each serving contains 150 calories, 11g total fat, 5mg cholesterol, 340mg sodium, 8g total carbohydrate and 7g protein.