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Mexican Bean Dip  Veg  CD  ACC   25mins plus chilling

Cold    Vegetable  Pulses  Vegetarian  Accompaniment   Dips Gluten Free 

 

Ingredients

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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Key techniques required to make this recipe

 

Chop to To cut into pieces of approximately the same size

 

Slice to -  To cut food, such as vegetables, into flat pieces of varying thickness.

 

Make Ahead/ Freeze

 

Tips, Options and Substitutions

Main equipment required to make this recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon
 

Related Recipes and Information

Other Accompaniment Recipes 

Side Salads

Vegetable Side Dish  Recipes  

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