Directions

Drain the kidney beans, but save the liquid in a small bowl.

Place the beans, vinegar, chili powder and cumin in a blender. Blend until smooth. Add enough saved bean liquid to make the dip easy to spread.

Stir in the chopped onion and grated cheese.

Store in a tightly covered container and place in the fridge.

Serve with raw vegetable sticks or crackers.