Nachos Dip (served Hot)

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 3 teaspoons chili, chopped (i use jar chilli)
• 1 (400 g) can red kidney beans, drained & washed
• 1 (400 g) can tomatoes, whole
• 1/2-1 cup cheddar cheese, shredded
• 1/2-3/4 cup sour cream

Recipe

• 1 preheat oven 180 deg c (350 deg f).
• 2 sauté onion until soft, add garlic and chilli and cook for a couple more minutes.
• 3 add drained kidney beans and tomatoes and cook for 10 minutes, stirring occasionally - taste now and add more chilli if desired.
• 4 using a stick blender or food processor blend until reasonably smooth, although it is nice to have a little texture to show some red of the chilli.
• 5 put into shallow ovenproof dish and heat in oven 10 minutes - i use a corning ware flan dish.
• 6 sprinkle cheese over top, (not too thick because it will be too hard to dip into) and pop back in oven to melt cheese.
• 7 add a large dollop of sour cream in the middle and serve with original flavoured corn chips for dipping - even fresh vegetable sticks are good with this.