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Mexican Chilli & Cheesy Bean Dip Recipe

Mexican Chilli & Cheesy Bean Dip Recipe By Published: 4.5 45
  • 1-1/2 cups approximately
  • Dips
  • 3 minutes

Ingredients

1½ cupred kidney beans (soaked for 8 hours and cooked until soft) or tinned
¼ cupYummiez Sweet Corn
1 tspminced garlic
¼ cupfreshly pureed tomato
1 tsproasted cumin powder
½ tspred chilli powder (more or less to suit your taste)
1 tbspolive oil
1-2green chillies, finely chopped
½ cupgrated cheddar cheese
To tastesalt
Here is an exciting recipe for Mexican Chilli & Cheesy Bean Dip Recipe.
  • Step 01

    To begin making the Mexican Chilli & Cheesy Bean Dip Recipe, we first have to make sure we have well cooked kidney beans.
  • Step 02

    Heat oil in a heavy bottomed pan on medium heat; add the garlic and sauté for a few seconds until it sizzles. Stir in the tomato puree, cumin powder, red chilli and cooked for a couple of minutes until the tomatoes come to a brisk boil.
  • Step 03

    Heat corn for 2-3 minutes on medium or low flame in half a cup of water and drain it. Finally stir in the cooked/tinned beans. Add salt to taste, as the beans could already have some salts in it.
  • Step 04

    Once the beans come to a brisk boil along with the tomato mixture, using a potato masher give the beans a good mash until well combined and you have a coarse mixture of the beans; for about 5 minutes. Turn off the heat and stir in the green chillies.
  • Step 05

    Transfer the Mexican Chilli & Cheesy Bean Dip to a serving bowl. Add the boiled corn to it. Just before you are ready to serve, top with cheese and grill in the oven until cheese melts.
  • We hope you enjoy this Mexican Chilli & Cheesy Bean Dip Recipe.

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