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  • 420 g can Wattie's Baked Beans
  • 400 g can Wattie's Mexican Style Tomatoes
  • 2 Tbsp chopped fresh coriander or parsley

  • To Serve:
  • vegetable crudites
  • 1 kg Wattie's Jacket Wedges

  • Cheesy Variation:
  • 1 cup grated cheddar cheese
  • 1 tsp cornflour
  • 2 Tbsp cream


  1. Put the Wattie’s Baked Beans and Mexican Style Tomatoes into a saucepan and simmer gently for 10 minutes until reduced by 1/3. Mash with a potato masher to make a thicker smoother mixture.
  2. Stir in the coriander just before pouring into a large serving dish and serve as a dip with crudites or Wattie’s Jacket Wedges.

Cheesy Variation

  1. Prepare as for Step 1 above. Mix the cheese and cornflour together and whisk into the hot dip. Stir in the cream and coriander before serving warm.


  • You can substitute Wattie’s Baked Beans with Wattie’s Baked Beans 50% Less Added Sugar, if preferred.

To Serve

  • Wedges: Place Wattie’s Jacket Wedges onto a baking tray. Cook at 230°C for 15-20 minutes until hot and golden.
  • Crudites: Cut a selection of your favourite vegetables into small bite-sized pieces, such as broccoli, cauliflower, carrots, mushrooms and cucumber.

* Healthy Pick applies to non-cheesy varation of recipe.

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