Mexican chilli bean dip
This guaranteed crowd pleaser is easy to make if guests drop in unexpectedly; high in fibre, low in fat but BIG on taste!
Makes around 1 ½ cups
Time to make 10 minutes
1 x 400g can Mexican / chilli beans
1/2 cup low fat plain yoghurt
1/4 cup low fat coleslaw dressing / mayonnaise
1 tablespoon lemon juice
2 teaspoons cumin seeds
1 teaspoon crushed garlic
Salt and pepper to taste
Place all ingredients in a food processor or blender and puree until smooth; adjust seasonings to taste.
Serve with raw vegetables and pita crisps (or toasted pita bread)
Healthy habits – apply to other recipes
- Base dips on legumes (beans and lentils) rather than sour cream or cream cheese
- Use low fat versions of mayonnaise and coleslaw dressing
- Serve with raw vegetables and high fibre crackers/pita rather than crisps, corn chips or fatty crackers.