This is a mexican dip and this is my own personal recipe. See below for notes on variations.

WHAT YOU NEED:

400gr Red Kidney Beans (tinned)

4 table sppons Light Sour Cream

2 Tomatoe diced (very ripe or tinned peeled)

Grated Cheese for top

Salt and pepper

 

HOW TO MAKE IT:

Put kidney beans in blender with sourcream and about 1/3 of the diced tomatoe.

Blend till smooth and creamy. Pour into dish

Remaining tomatoe in blender - puree

Pour on top of mix and top with grated cheese

Put in microwave oven till cheese melted

 

PRESENTATION:

Serve with plain toasted corn chips that you have heated in the oven while making this.

 

VARIATIONS:

you can use tomatoe sauce instead of puree the tomatoes. Tabasco and garlic can also be added to mixture.

 

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