Bean Dip


Serves: 4 (add ingredients to increase quantities)

  • 1 tin (400g) red kidney beans
  • 20ml tomato juice
  • 1/2 tsp cider vinegar
  • 1 tsp Worcestershire sauce
  • 1 crushed clove of garlic
  • 1 tsp chilli powder
  • 85g cheddar cheese
  • Salt and black pepper to taste

Preparation method

Prep: 5 minutes | Cook: 5 minutes

  1. Place the drained kidney beans, tomato juice, cider vinegar, worchester sauce, garlic and chilli powder into a food processor and blend until totally mixed.
  2. Add to a frypan with the cheese and stir over a low-medium heat until the cheese has melted and is thoroughly mixed.
  3. You can serve it hot or cold.