Bean and Guacamole Dip

    Bean and Guacamole Dip


    32 people made this

    This is like a cross between a salad and a dip. It's great with chips but you can also use it to fill tacos and burritos.

    Serves: 8 

    • 1 (400g) tin kidney beans, drained
    • 1 (400g) tin chickpeas, drained
    • 3 medium sized tomatoes, chopped
    • 1 Lebanese cucumber, chopped
    • 1/2 medium onion, finely chopped
    • 1 small container (200g) ready-made guacamole
    • 110g plain yoghurt
    • 1/4 teaspoon salt
    • 2 to 4 tablespoons skim milk (optional)
    • chopped romaine or iceberg lettuce, to serve

    Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

    1. In a large bowl, combine the kidney beans, chickpeas, tomatoes, cucumber and onion.
    2. In a small bowl, mix together the guacamole, yoghurt and salt. If dressing seems thick, stir in a little milk. Stir the dressing into the bean mixture and chill.
    3. Serve topped with lettuce and tortilla chips.

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