Name: Mexican Bean Dip
Prep time: 15 min
Yield: 6 servings
Ingredients: 600 g caned red kidney beans, rinsed and drained; 1 none medium onion, chopped; 1 cloves garlic, crushed; 1 can NESTLÉ Reduced Fat Cream, chilled; 2 tbsp MAGGI Hot Chilli Sauce; 1 none small avocado, mashed; 1 none medium tomato, finely chopped; 2 tbsp sour cream

Prep time 15 min

Cook time 0 min

Serves 6

Nutritional information per serving

Weight 6 g

Calories 235 cal

Total Fat 15.7 g

Saturated Fat 8.4 g

Carbs 14.8 g

Sugars 6.8 g

Sodium 290 mg

Fibre 4.8 g

Protein 6.3 g

INGREDIENTS
METHOD

INGREDIENTS

INGREDIENTS FOR

Metric

Cups

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600 g

caned red kidney beans, rinsed and drained
1 none

medium onion, chopped
1 cloves

garlic, crushed
1 can

NESTLÉ Reduced Fat Cream, chilled
2 tbsp

MAGGI Hot Chilli Sauce
1 none

small avocado, mashed
1 none

medium tomato, finely chopped
2 tbsp

sour cream

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METHOD

place beans, onion and garlic in food processor or blender; process until smooth. transfer to a medium bowl. add NESTLÉ reduced fat cream and MAGGI hot chilli sauce, mix well; spoon into serving bowl.
serve with avocado, tomato and sour cream. if desired, serve with corn chips.

Mexican Bean Dip

INGREDIENTS

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METHOD

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PREFERENCES

PREFERENCES

Mexican Bean Dip

INGREDIENTS

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METHOD

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