Mexican Bean Dip recipe
information
Mexican Bean Dip is a spicy dish made with red kidney beans, Cheddar cheese and peppers.
ingredients
465 g (15 oz) canned red kidney beans
2 tablespoons vegetable oil
3/4 cup (3 oz) 90 g grated Cheddar cheese
1/2 teaspoon salt
1 teaspoon chilli powder
1 tablespoon chopped green pepper (capsicum)
corn chips or prawn crisps (potato chips) for dipping
2 tablespoons vegetable oil
3/4 cup (3 oz) 90 g grated Cheddar cheese
1/2 teaspoon salt
1 teaspoon chilli powder
1 tablespoon chopped green pepper (capsicum)
corn chips or prawn crisps (potato chips) for dipping
method
1. Drain the beans, reserving the liquid for the dip.
2. Heat the oil in a small pan and add the beans, mashing with a potato masher as they cook.
3. Add 3 tablespoons of the reserved bean liquid and stir in until well mixed.
4. Cool. Add cheese, salt and chilli powder.
5. If the mixture is thick, add more of the reserved bean liquid until it is a good consistency for scooping.
6. Add the pepper. Serve hot with corn chips or prawn crisps.
2. Heat the oil in a small pan and add the beans, mashing with a potato masher as they cook.
3. Add 3 tablespoons of the reserved bean liquid and stir in until well mixed.
4. Cool. Add cheese, salt and chilli powder.
5. If the mixture is thick, add more of the reserved bean liquid until it is a good consistency for scooping.
6. Add the pepper. Serve hot with corn chips or prawn crisps.
serving amount
serves 4 to 6
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
