Tex-Mex bean dip for tacos

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Tex-Mex bean dip for tacos
Tex-Mex bean dip for tacos
Servings:Servings: 6 - Makes about 284 ml (½ pint) of spicy bean dip
Calories per serving:55
Ready in:1 hour 15 minutes
Prep. time:1 hour 15 minutes
Cook time:none
Difficulty:Average difficulty
Recipe author:Chef
First published:27th September 2012

A great starter, side-dish or mezze, this dip is great for dipping tortilla chips or strips of raw vegetables.


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  1. Add all of the ingredients to a food processor with a metal blade
  2. Blend until smooth
  3. Chill for 1 hour before serving

Serving suggestions

Serve as a dip to accompany tortilla chips or raw vegetables.

Chef's notes

Almost any cooked canned beans would do for this recipe, apart from baked beans, that is! I used borlotti beans.

Go easy adding the vinegar, too much vinegar is too much!

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