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Photo of Mexican-style bean and cheese dip with wedges by WW

Mexican-style bean and cheese dip with wedges

Total Time
1 hr
20 min
40 min
Pull out your sombrero and enjoy this simple and authentic spicy dip. An irresistible light meal.


Orange sweet potato (kumara)

600 g, (kumara) scrubbed

Olive oil

1 tbs

Brown onion

1 small, finely chopped


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)


  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.


SERVING SUGGESTION: mix of vegetable sticks, such as celery, carrot and red capsicum, for dipping.TIP: How you cut the sweet potato depends on its shape and width. Don’t worry about the wedges being neat and uniform – just make sure the thickest part of the wedge is about 2cm wide for best results.