GF NF
Yields 1 large platter to share
A 400 gram tin of beans such as red kidney beans, black beans or pinto beans, drained and rinsed
¾ teaspoon of ground cumin
¾ teaspoon of garlic powder
2 tablespoons of tomato paste
1 tablespoon of room-temperature water
Salt to taste
½ cup of sour cream
40 – 50 grams of grated hard cheese, such as Cheddar, Colby or Edam
1 large sharing-size bag of corn chips any flavour (choose gluten free chips if gluten free)
Few tablespoons of mixed finely diced vegetables and/or herbs to decorate, such as fresh coriander, cucumber, tomato, avocado and corn
What to do:
1. Blitz together the beans, cumin, garlic powder, tomato paste, water and salt to preferred texture – I like slightly chunky but blitz for longer for a smoother texture. Taste and adjust spices and salt according to preferences.
2. Spread the blitzed beans in the middle of a heatproof, microwaveable serving plate (my regular dinner plates work for this). Only use the middle of the plate, to leave room to spread the chips around the dip later.
3. Spread the sour cream evenly over the top of the bean mixture.
4. Sprinkle the grated cheese over the top of the sour cream and microwave on high for 1 to 3 minutes, until the cheese has melted. If heating without a microwave, use an ovenproof plate and heat in a warm oven until the cheese has melted.
5. Place the chips on the plate around the dip (arranged like a wreath).
6. Sprinkle the finely chopped vegetables and/or herbs of your choice over the top of the dip and serve while the dip is still warm.
7. Enjoy!
Some, Some and Some 