Mexican Cheesy Bean Dip
Posted on May 11, 2013 by The Gourmet Vegan - No Comments
Mexican Cheesy Bean Dip
This is a quick, easy and fantastic and delicious dip for nachos. I also like to serve this over potato wedges and it can also be used as a salsa for tortillas. How ever you use this dip it will become one you will be making very often. This is always a hit with my friends and family.
 20 Minutes |
 Serves 2/4 |
 ? kcal per serving |
INGREDIENTS
2 tablespoons vegetable oil
2 cloves garlic, minced
50 g ( 2 oz ) fresh bread, cubed
1 14oz can of red kidney beans
4 tablespoons nutritional yeast
170 ml ( 6 fl oz ) vegetable stock, allowed to cool before using
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon chilli powder
2 tablespoons fresh chopped coriander
METHOD
Place everything into a processor and whiz until smooth. Leave in the fridge for at least 15 minutes before serving.
RECIPE NOTES
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
Print Recipe
