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CHILI BEAN DIP 
1 can (16 oz.) kidney beans, drained
1 tbsp. vinegar
3/4 tsp. chili powder
1/8 tsp. ground cumin
2 tsp. onion, very finely chopped
2 tsp. parsley, chopped
Raw vegetable sticks, as desired

Place drained beans, vinegar, chili powder, and cumin in blender. Blend until smooth. Remove mixture from blender. Stir in onion and parsley. Serve with raw vegetable sticks.

Makes 1 1/3 cups.

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