A delicious Mexican style dip with a spicy flavour.
Prep time:5 mins
Cook time:0 mins
- 420g can Edgell Red Kidney Beans, undrained
- 2 tablespoons Leggo's Tomato Paste
- ½ teaspoon Tabasco sauce or chilli powder
- 1 tomato, seeded and diced
- 1 teaspoon chopped parsley
Place undrained Edgell Red Kidney Beans, Leggo's Tomato Paste and Tabasco sauce in a food processor and puree.
Place in a bowl, stir through tomato and parsley. Use as a dip or as a spread on toasted sandwiches, wraps, tortillas and burritos.
For a less spicy flavour omit the Tabasco sauce.