What you need - Ingredients list

Mexi Dip
4 Serves
0:10 prep
0:10 cook
Mexi Dip

A tasty Mexican dip, perfect as a starter for a Mexican Fiesta!

4 serves
0:10 prep
0:10 cook


  • 400g can Edgell Red Kidney Beans, undrained
  • 1 tablespoon tomato paste
  • ½ teaspoon tabasco sauce
  • Zest and juice of ½ lime
  • 2 tomatoes, de-seeded and finely diced
  • 2 tablespoons chopped coriander
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Step 1

Place undrained Edgell Red Kidney Beans, tomato paste and Tabasco sauce in a food processor and puree until a chunky mash consistency.

Step 2

Place in a bowl, stir through the lime zest, juice, tomatoes and coriander. Serve with selection of tortilla and corn chips.

Tip Substitute Edgell Black Beans for Red Kidney Beans if desired.