NNSWLHD Logo

Mexican Dip


  • Home
  • 20 min meals
  • Mexican Dip

Mexican Dip

This bean based Mexican dip is great for entertaining or adding a little bit of flavour to a lunchbox.

Serves: 8-10 kids

Ingredients

1 can of kidney beans
2 cloves of garlic (diced)
1 chilli (finely cut)
1/2 capsicum (diced)
1/2 onion (diced)
1 teaspoon cumin
1/2 tablespoon oil

Method

Heat oil in a fry pan and add garlic, chilli, capsicum, onion and cumin. Cook until onions begin to brown.
Reduce heat, add kidney beans and cook for further 10 minutes, stirring regularly.
Once cooked, place mixture in a bowl and mash with a fork. Use a blender if you like a smoother dip.
Dip can be served hot or cold.

For more exciting recipe ideas click on the link below:

Print Friendly, PDF & Email
recipes

Portfolio Categories

20 min meals All recipes Baking Budget Friendly Canteen Celebration Cook Dessert Family Meals Freezer friendly Kids in the Kitchen Lunch Boxes Menu Ideas Salads Snacks Sport
  • Contact Us
  • Get Social
  • Information for Schools and ELCs
  • Visit the Northern NSW Local Health District Site
  • Go4Fun
  • ICanQuit
  • Stepping On

© 2021 Northern NSW Local Health District Health Promotion. All Rights Reserved.

TOP