Mexican Bean Dip


4 Tomatoes, finely chopped

1 small Onion, finely chopped

1 tbsp Fresh Coriander, chopped

Juice of 1 Lime

Salt and Pepper

2 teaspoons Oil

225g/8oz Refried Beans

50g/2oz Cheddar Cheese, grated

50g/2oz Cream Cheese

150ml/5fl.oz. Single Cream


1. In a bowl, mix together the tomatoes, onion, coriander, lime juice and seasoning, cover and place in the refrigerator to chill.

2. Heat the oil in a pan, add the beans and heat gently for 2-3 minutes, stir in the cheddar and cream cheese and heat until melted. Remove from the heat and allow to cool for 15 minutes.

3. Add the bean and cheese mixture to the chopped tomato combination, stir in the single cream. Chill before use.