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Mexican Bean Dip Veg CD ACC 25mins plus chilling Cold Vegetable Pulses Vegetarian Accompaniment Dips Gluten FreeIngredients 4 Tomatoes, finely chopped 1 small Onion, finely chopped 1 tbsp Fresh Coriander, chopped Juice of 1 Lime Salt and Pepper 2 teasp Oil 225g/8oz Refried Beans 50g/2oz Cheddar Cheese, grated 50g/2oz Cream Cheese 150ml/5fl.oz. Single Cream Instructions 1. In a bowl, mix together the tomatoes, onion, coriander, lime juice and seasoning, cover and place in the refrigerator to chill.
2. Heat the oil in a pan, add the beans and heat gently for 2-3 minutes, stir in the cheddar and cream cheese and heat until melted. Remove from the heat and allow to cool for 15 minutes.
3. Add the bean and cheese mixture to the chopped tomato combination, stir in the single cream. Chill before use.
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