Ingredients
8 portion(s)
Mexican Bean Dip
- 1 to taste red chilli, deseeded for less spice
- 50 grams eschallots
- 1 can Refried beans
- 2 tablespoons Mexican Spice Mix
- 100 grams sour cream
- 150 grams vintage cheddar cheese, cut into 2cm cubes
- 3 stalks shallots chopped
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6
10min
Preparation 10minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
Add chilli & eschallot to bowl, 3 seconds, speed 7
Scrape down and add refried beans, mexican spice and cheese speed 2, 90 deg, 5 mins
Ensure cheese is melted, add sour cream, 2 mins, 90 deg, speed 2
Transfer to mini thermoserver top with sliced shallots and enjoy with corn chips
Accessories you need
-
Spatula TM5/TM6
buy now
Tip
For a lower calorie version use natural yogurt instead of sour cream.
You can use lactose free sour cream.
Great on top of nachos.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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