Chilli Bean Dip

chilli bean dip

Chilli Bean Dip

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This delicious, spicy bean dip is perfect with tortilla chips, served on tacos, or as part of an appetizer platter for Cinco de Mayo.
Servings: 4
Calories: 253


  • 2 garlic cloves
  • 1 onion
  • 2 fresh green chillies
  • 2 tbsp vegetable oil
  • 2 tsp hot chilli powder
  • 14 oz can kidney beans
  • 3 oz mature Cheddar cheese grated
  • 1 red chilli seeded
  • salt and ground black pepper


  • Finely chop the garlic and onion. Seed and finely chop the fresh green chillies.
  • Heat the oil in a frying pan and add the garlic, onion, green chillies and chilli powder. Cook gently for 5 minutes, stirring regularly, until the onions are softened.
  • Drain the can of kidney beans, reserving the liquor. Blend all but 30 ml (2 tbsp) of the beans to a puree in a food processor or blender.
  • Add the pureed beans to the pan with 30 - 45 ml (2 - 3 tbsp) of the reserved liquor. Heat gently, stirring to mix well.
  • Stir in the whole kidney beans and the grated Cheddar cheese. Cook gently for about 2 - 3 minutes, stirring until all the cheese melts. Add salt and plenty of freshly ground black pepper to taste.
  • Cut the fresh red chilli into tiny strips. Spoon the dip into four individual serving bowls and scatter the chilli strips over the top of each one. Serve warm.
Calories: 253 kcal
Carbohydrates: 21 g
Protein: 11 g
Fat: 14g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 22 mg
Sodium: 480 mg
Potassium: 381 mg
Fiber: 7 g
Sugar: 5 g
Vitamin A: 617 IU
Vitamin C: 22 mg
Calcium: 196 mg
Iron: 2 mg
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