Con Queso Bean Dip (Microwave)

• 1 (15 1/2 ounce) can light kidney beans, drained and rinsed (can use low-sodium)
• 3/4 cup salsa (mild or medium)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• salt, to taste (optional)
• 1 cup shredded cheddar cheese (can use lows-fat)
• 1/2 cup sour cream (can use fat-free)
• 2 tablespoons chives or 2 tablespoons green onions

1. In a 1-qt. microwave-safe casserole,, mash the beans with a fork.
2. Stir in the salsa, chili powder, cumin, and salt, if desired. Stir to mix well. Stir in the cheese.
3. Cover with the casserole lid, and microwave on high power for 3 to 4 minutes until heated through. Remove from the microwave. Stir to mix in the melted cheese. Spread the sour cream on top. Sprinkle with the chives.
4. Serve warm with tortilla chips (can use fat-free chips). Cover and refrigerate leftovers, which will keep 4 to 5 days.

light kidney beans, salsa, chili powder, cumin, salt, cheddar cheese, sour cream, chives

Taken from www.food.com/recipe/con-queso-bean-dip-microwave-281493 (may not work)