Mexican Bean Dip
This is an easy and delicious dip, and great for sharing.
Prep time:
Cook time:
Serves:
4
Ingredients
- 420g can Wattie's Baked Beans
- 400g can Wattie's Mexican Style Tomatoes
- 2 Tbsp chopped fresh coriander or parsley
-
To Serve
- vegetable crudites
- 1kg Wattie's Jacket Wedges
-
Cheesy Variation
- 1 cup grated cheddar cheese
- 1 tsp cornflour
- 2 Tbsp cream
Method
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
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.
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.
