Spiced Mexican bean dip recipe
Add a little spice to your dip with this thick Mexican bean dip that's bursting full of fresh, vibrant flavours. Try serving this bumpy beany dip with tortillas for the ideal lunchtime snack.
See method- Serves 4
- 10 mins to prepare
- 66 calories / serving
Ingredients
- 1 x 400g tin kidney or black beans, drained
- 1 spring onion, whites only, chopped
- ½ tsp ground coriander
- 1/2 lime, juiced
- handful fresh coriander
- 2 tbsp natural yogurt or soured cream
Each serving contains
- Energy
- 280kJ 66.0kcal
- Fat
- 1g
- Saturates
- 0g
- Salt
- 0.9g
- Sugars
- 3g
of the Reference intake
Carbohydrate 11.5gProtein 4.7gFibre 5.4g
Method
- Put all of the ingredients, except theyogurtor soured cream, into a food processor and whizz until a smooth paste forms, adding a little water to loosen if needed. Season to taste.
- Tip into a serving container and drizzle over the yogurt or sour cream. Serve with tortilla chips andtomatosalsa, if you like.
- See more Packed lunch ideas
Tip
Freeze a small ice block overnight and place this near to the dip in a lunchbox to prevent it from warming too much.
