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Chilli Bean dip
Recipe by:
Melanie Booth
A smooth kidney bean dip, with intense flavour, good with vegetable sticks, crackers or chips. Usually served cold but its very nice warm too. (The total time includes cooling time.)
Ready in 10 minutes
Saved as a favourite by 16 cook(s)
Ingredients
Serves: 4
- 1 tin (400g) red kidney beans
- 20ml tomato juice
- 1/2 tsp cider vinegar
- 1 tsp Worcestershire sauce
- 1 crushed clove of garlic
- 1 tsp chilli powder
- 85g cheddar cheese
- Salt and black pepper to taste
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Preparation method
Prep: 5 minutes | Cook: 5 minutes1.
Place the drained kidney beans, tomato juice, cider vinegar, worchester sauce, garlic and chilli powder into a food processor and blend until totally mixed.
2.
Add to a frypan with the cheese and stir over a low-medium heat until the cheese has melted and is thoroughly mixed.
3.
You can serve it hot or cold.
Provided by: Allrecipes
Last updated:
04 May 2013
Reviews
Easy
For our personal taste preference, it was too mild, so I ended up adding a pinch of cayenne pepper, as well as several healthy shots of Trader Joe's Jalapeño Hot Pepper Sauce. I did reserve the liquid from the kidney beans and added most of it while melting the cheese into the bean mixture. Garnished with my homemade pickled jalapeno peppers, chopped cilantro, and more shredded cheese. With these modifications, it was 5 stars for us!
Posted:
04 May 2013
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