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Photo of Mexican dip with corn chips by WW

Mexican dip with corn chips

Points® value
Total Time
20 min
15 min
5 min
Feel like a fiesta? Then whip up this rustic Mexican-style dip and homemade corn chips and you can be ready to party in 20 minutes or less


Corn tortilla

2 small


½ medium, mashed

Fresh coriander

1 tbs, finely chopped

Red onion

10 g, (2 tsp) finely chopped

Lime juice

1 tsp

Canned red kidney beans, rinsed, drained

1 can(s), (1 x 400g can)

Ground cumin

2 tsp

99% fat-free, plain or natural yoghurt, unsweetened

½ cup(s), (120g)

Ground paprika

¼ tsp, (pinch)


  1. Preheat oven to 200°C or 180°C fan-forced. Place 1 tortilla 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 tortilla 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.
  2. Meanwhile, combine avocado, coriander, onion and juice in a small bowl. Season with salt and freshly ground pepper.
  3. 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.