Bean Dip | Illinois Extension | UIUC

Ingredients

• 1 can (15 ounces) beans or 1.75 cups cooked dried beans (suggested: black beans or pinto)
• 2 tablespoon nonfat milk
• 1 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1 Tablespoon onion
• finely diced or 1 teaspoon onion powder
• Hot sauce (optional)
• to taste