Gramp’s Kitchen – Refried Bean Dip

Refried Bean Dip

1 – 16 oz can red kidney beans including the liquid
¼ cup finely chopped green onion with tops
½ cup low fat cottage cheese
1 – 4 oz can chopped mild green chillies drained
½ teaspoon ground cumin

Puree beans and liquid in blender. Sautee pureed beans & onion in a nonstick pan over medium heat until hot, stirring often. Stir in cottage cheese, chillies & cumin. Cover & refrigerate until cold.

*Recipe from unknown source. Found in my Grandparents kitchen.

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