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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This spicy and creamy bean dip is best served warm with broiled triangles of tortilla or your favourite chips and crackers. Makes 1 bowl. Ingredients:
2 garlic cloves, chopped |
1 onion, chopped |
3 fresh green chillies, divided |
2 tbsp. vegetable oil |
2 tsp. chilli powder |
14 oz. can kidney beans |
3/4 cup white cheddar cheese, grated |
1 tbsp. lime juice |
1 tsp. salt |
1 tbsp. parmesan cheese, grated |
for the tortilla triangles |
3 tortillas |
salt and pepper to taste |
olive oil |
Directions:
1. Slit the 2 green chillies, remove and discard the seeds. Chop the chillies finely.
2. Heat the vegetable oil in a large pan and saute the garlic, onion, green chillies and chilli powder over a medium-low heat. Stir frequently and cook for about 5-7 minutes, or until the onion has softened, but is not browned.
3. Drain the kidney beans, reserving 3 tbsp. of the bean juice. Reserve 2 tbsp. of kidney beans and process the rest of the beans in a food processor to a puree.
4. Add the pureed beans to the onion mixture in the pan, along with 3 tbsp. of reserved bean juice. Stir well and cook until heated through, for about 2 minutes.
5. Stir in the reserved whole beans and grated Cheddar cheese. Cook and stir for another 2 minutes, or until the cheese melts. Season with salt and mix in lime juice. Spoon the dip into a serving bowl.
6. Remove and discard the seeds from the remaining chilli pepper and slice it thin. Sautee the pepper in a separate small pan in a little bit of oil for 1-2 minutes. Sprinkle the chilli strips and Parmesan cheese over the top of dip for garnish. Serve with tortilla triangles, or your favourite chips.
7. For the Tortilla triangles:
8. Slice 3 tortillas in triangles. Place them on a baking sheet. Sprinkle with salt and pepper and drizzle with olive oil. Broil in the oven for about 3 minutes. Note: These cook super fast! Keep an eye on them and check every minute.
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