This Mexican-spiced bean dip gets heated in the oven until warm and bubbly – perfect for scooping up with tortilla chips.
Hot Bean Dip GF 0
Featured products
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Butter Beans in salted water
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Chopped Garlic in white wine vinegar
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Classic Mayonnaise made with free range eggs
Ingredients
- 1 tin Epicure Butter Beans, rinsed and drained
- 4 tablespoons Epicure Classic Mayonnaise
- 4 tablespoons light sour cream
- 1 ½ teaspoons Epicure Chopped Garlic
- 1 teaspoon ground cumin
- ¾ teaspoon chili powder
- ¾ teaspoon smoked paprika
- ½ teaspoon fine salt
- 50g medium cheddar, grated
- To Serve
- 1 small tomato, chopped
- 1 tablespoon chopped coriander
- tortilla chips, for scooping
The recipe Hot Bean Dip Kitchen Mode
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1
Preheat oven to 200ºC, Gas Mark 6.
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2
Into a food processor tip in the butter beans, mayonnaise, sour cream, garlic, cumin, chili powder, paprika, and salt. Puree until smooth, scraping down the sides as needed. Taste and add additional seasoning, if needed. Spread into a shallow baking dish and sprinkle with cheese.
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3
Pop in the preheated oven and bake for 20 minutes or until bubbling all the way through. Let cool for a few minutes before sprinkling over tomato and coriander. Serve warm with tortilla chips for scooping.