Chilli Bean Dip

    30 min

    A smooth kidney bean dip, with intense flavour, good with crudites, pitta breads, tortilla chips and cold cut meats. Usually served cold, but it's very nice warm too.

    2 people made this

    Serves: 4 

    • 1 tin kidney beans
    • 4 teaspoons tomato juice
    • 1/2 teaspoon cider vinegar
    • 1 teaspoon Worcester sauce
    • 1 crushed clove of garlic
    • 1 teaspoon chilli seasoning
    • 85g Cheddar cheese
    • salt and black pepper to taste

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Place the drained kidney beans, tomato juice, cider vinegar, Worcester sauce, garlic and chilli seasoning into a food processor and blend until totally mixed.
    2. Add to a pan with the cheese and stir until the cheese has melted and is thoroughly mixed.
    3. Either serve hot, or allow it to cool for an hour or two.

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    Reviews in English (1)


    For our personal taste preference, it was too mild, so I ended up adding a pinch of cayenne pepper, as well as several healthy shots of Trader Joe's JalapeƱo Hot Pepper Sauce. I did reserve the liquid from the kidney beans and added most of it while melting the cheese into the bean mixture. Garnished with my homemade pickled jalapeno peppers, chopped cilantro, and more shredded cheese. With these modifications, it was 5 stars for us!  -  04 May 2013  (Review from Allrecipes AU | NZ)