Mexican-style bean and cheese dip with wedges
5
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Pull out your sombrero and enjoy this simple and authentic spicy dip. An irresistible light meal.
Ingredients
Orange sweet potato (kumara)
600 g, (kumara) scrubbed
Olive oil
1 tbs
Brown onion
1 small, finely chopped
Garlic
2 clove(s), crushed
Chilli powder
2 tsp, (Mexican)
Tomato paste
1 tbs
Canned red kidney beans, rinsed, drained
2 can(s), (400g each)
Vegetable stock
¼ cup(s), (60ml)
Extra light sour cream
¼ cup(s)
Light cheddar cheese
50 g
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200ºC or 180ºC fan-forced. Line a baking tray with baking paper. Cut sweet potato into wedges, place on prepared tray and lightly spray with oil. Bake for 40 minutes or until tender and browned.
2
Meanwhile, heat olive oil in a medium saucepan over medium heat. Add chopped onion and cook, stirring, for 4 minutes or until softened. Add garlic and Mexican chilli powder and cook, stirring, for 30 seconds or until fragrant, then stir in tomato paste.
3
Process onion mixture, kidney beans and stock in a food processor until smooth. Season with salt and freshly ground black pepper. Spoon bean dip into four ¾-cup (180ml) capacity ramekins, smoothing out surfaces. Combine sour cream and cheese in a small bowl, then spread over dip. Heat in microwave on high (100%) for 2 minutes or until topping is melted and bubbling. Serve cheesy bean dip with sweet potato wedges.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.