Рецепт Creamy Mexican-style dip
Creamy Mexican-style dip
December 9, 2013 by Becca John 6 Comments
Around Christmas time, everything I eat seems to be one of two things: either an enormous, fully-fledged roast dinner, or something that really shouldn’t be classed as a meal at all – more like lots of little canapés and nibbles. A ‘light lunch’ no longer exists for me – it’s either a huge meal or a tiny one, but nothing in between.
This dip is the perfect example – who needs a proper lunch when you can have tortilla chips and Mexican dip instead? This dip has all of my favourite Mexican-style flavours – spring onions, tomatoes, coriander, black beans and corn, along wish some grated cheese and a good dash of hot sauce. A lot of dips are nutritionless cheese fests, and although I will never ever complain about something being too cheesy, I love that this dip is packed with vegetables as well as being completely delicious.
Creamy Mexican-style dip
Author: Becca @ Amuse Your Bouche
Recipe type: Snack
Serves: 3-4
Ingredients
- 165g cooked black beans (I used tinned)
- 100g sweetcorn kernels (I used tinned)
- 3 spring onions, chopped
- 3tbsp fresh coriander, chopped
- 1-2 large tomates, diced
- 50g cheddar cheese, grated (you could also use a spicy Mexican-style cheese)
- 2tbsp ricotta cheese
- 1tbsp mayonnaise
- 1tbsp your favourite hot sauce (you might need to adjust the quantity depending on how hot your sauce is!)
- Salt
- Black pepper
- Tortilla chips, to serve
Instructions
Combine all of the dip ingredients in a large bowl, and mix well. Season to taste, and serve with tortilla chips for dipping.
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More Mexican-style recipes:
Enchilada noodles
Roasted vegetable enchilada casserole
Chickpea tacos with avocado cream
Veggie-packed slow cooker black bean soup
Quick and easy veggie tostadas
Mexican quinoa burgers from Cooking Quinoa
Fried avocado with chipotle cream sauce from Damn Delicious
Mexican salad boats from Bev Cooks