Finger Food
Mexican Bean Dip
A tasy Mexican dip, also used for Mexican schnitzel.
INGREADIENT
- 420 g canned baked beans
- 400 g canned kidney beans drained
- 1/2 cup cheese grated
- 1 tbs Worcestershire sauce
- 1 tbs chilli sauce *to taste
Direction
- Place kidney beans in a saucepan and heat for one minute, then roughly mash with a potato masher.
- Add baked beans and mash together for 30 seconds or until a rough paste forms.
- Add cheese, Worcestershire sauce and chilli sauce, and combine.
- Serve as a warm or cold dip with corn chips.
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