Mexican Dip

Canteen = Everyday

This bean based Mexican dip is great for entertaining or adding a little bit of flavour to a lunchbox.

Serves: 8-10 kids

Ingredients

1 can of kidney beans
2 cloves of garlic (diced)
1 chilli (finely cut)
1/2 capsicum (diced)
1/2 onion (diced)
1 teaspoon cumin
1/2 tablespoon oil

Method

Heat oil in a fry pan and add garlic, chilli, capsicum, onion and cumin. Cook until onions begin to brown.
Reduce heat, add kidney beans and cook for further 10 minutes, stirring regularly.
Once cooked, place mixture in a bowl and mash with a fork. Use a blender if you like a smoother dip.
Dip can be served hot or cold.

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