Mexican dip with corn chips
½ medium, mashed
1 tbs, finely chopped
10 g, (2 tsp) finely chopped
Canned red kidney beans, rinsed, drained
low-fat natural yoghurt
2 g, (pinch)
- Preheat oven to 200°C or 180°C fan-forced. Place 1 slice of mountain bread on top of the other. Use kitchen scissors to cut bread stack into 3 long strips. Then cut each strip into 5 pieces to make 30 rectangles (about 6cm x 5cm). Place bread pieces on 2 large baking trays and lightly spray with oil. Bake for 2–3 minutes each side or until corn chips are golden and crisp.
- Meanwhile, combine avocado, coriander, onion and juice in a small bowl. Season with salt and freshly ground pepper.
- Place beans in a food processor with 2 tablespoons water and cumin. Process until smooth, adding a little more water to get a spreadable consistency. Spoon bean puree into the middle of a serving plate. Top with avocado mixture and yoghurt. Sprinkle with paprika. Serve dip with corn chips.