1 (16 oz.) can red kidney beans, including liquid
1/4 c. finely chopped green onions, with tops
1/2 c. low fat cottage cheese
1 (4 oz.) can chopped mild green chilies, drained
1/2 tsp. ground cumin

Puree beans and bean liquid in a blender or food processor fitted with steel blade. Saute pureed beans and onions in a non-stick pan over medium heat until hot, stirring often. Stir in cottage cheese, chilies and cumin. Cover and refrigerate until cold. Serve with tortilla chips. 1 serving = 1/4 cup. Food Exchange per serving: 1 Vegetable plus 1/2 Bread.