Mexican Bean Dip
Veg CD ACC 25mins plus chilling
Cold Vegetable Pulses
Dips Gluten Free
Tomatoes, finely chopped
small Onion, finely chopped
tbsp Fresh Coriander, chopped
of 1 Lime
Cheddar Cheese, grated
In a bowl, mix together the tomatoes, onion, coriander, lime juice and seasoning, cover and place in the refrigerator
Heat the oil in a pan, add the beans and heat gently for 2-3 minutes, stir in
and cream cheese and heat until melted. Remove from the heat and allow to cool for 15 minutes.
Add the bean and cheese mixture to the chopped tomato combination, stir in the single cream. Chill before use.
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