- Dairy free
- Egg free
- Gluten free
- Lactose free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- Seafood free
- No added sugar
- Vegan
- Vegetarian
Full of plant-based goodness, this bean dip is a must-try for easy entertaining.
- Serves6, as a starter
- Cook time10 minutes
- Prep time5 minutes
Ingredients
- 2 tsp olive oil
- 1 red onion, finely chopped
- 1 tbs Mexican seasoning
- 400g can four bean mix, rinsed, drained
- 1/4 cup (70g) coconut yoghurt
- 1 lime, juiced
- 1/2 bunch coriander, coarsely chopped
- Finely chopped medley Perino tomatoes, to serve
- Mexican seasoning, extra, to serve
- 230g pkt Mission Cheesy Nachos Tortilla Triangles Corn chips, to serve
- Lime wedges, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in a medium frying pan over medium heat. Cook the onion, stirring, for 5 mins or until soft. Add the seasoning and cook, stirring, for 1 min.
Step 2
Place the onion mixture, bean mix, 2 tbs coconut yoghurt, the lime juice and half the coriander in a food processor and process until almost smooth. Season.
Step 3
Spoon into a serving bowl. Top with remaining coconut yoghurt and the tomato. Sprinkle with remaining coriander and extra Mexican seasoning. Serve with corn chips and lime wedges.
