Spicy taco bean and cream cheese dip
It's Wednesday morning, the day of limbo where you aren't sure if you're excited about the upcoming weekend or still hating the working week. Personally, I am fully excited because I am planning to put my party pants on to celebrate leaving January in style and welcome February with warm, loving arms. See ya later January, I won't miss you, no one will, not even my taco bean dip. Here's how to make a spicy taco bean and cream cheese dip.
TIME: 10 Mins MAKES: 1 Bowl
1 can of kidney beans (400g can)
200g of cream cheese
2 cloves of garlic
1 tablespoon of fresh coriander, chopped
1 teaspoon of garlic salt
1 teaspoon of dried chilli flakes
1 teaspoon of cumin
1/4 lime, juiced
1 teaspoon of honey
1 green chili, chopped
1/2 teaspoon of hot cayenne pepper
1 teaspoon of smoked paprika
Splash of milk
1.) Drain the kidney beans and wash with water using a seive and then add to either a blender or food processor. Pulse for a 60 seconds or until the beans have are a smooth consistency, add a little water if need be to help them blend.
2.) Add the blended beans to a saucepan and put on a low heat continuously mixing for three minutes at this point add the cream cheese and mix well together.
3.) Add in ALL of the herbs and spices and mix together and simmer on a low heat stirring occasionally for a further 5 minutes. Place in a bowl and serve with tortilla chips or as a mexican sauce for fajitas, enchiladas etc.