I wanted to make a Mexican themed dip which was full of flavour while being low in fat to have either as a snack or with a meal. This one has got some of my favourite ingredients in it. It’s quick, very easy to make and tastes so fresh. If you have children and want to get some veg into their lunchbox this is a great way to do so. Try serving with carrot, cucumber and celery sticks. Alternatively serve it at party with some nachos.
This dip goes very well with our easy homemade corn tortilla nachos and prawn and squid soft tacos.
Easy Sweetcorn, Chilli and Coriander Dip
Ingredients
- 250 g tinned sweetcorn
- 120 g tinned cannellini beans
- 2 tbsp low fat sour cream
- 1/2 lime
- 1/4 red pepper finely chopped
- handfull fresh coriander
- 1/4 tsp caster sugar
- 1/2 tsp salt
- 1/4 tsp garlic puree
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne chilli pepper
- 1 fresh red chilli chopped
Instructions
- Set aside a tablespoon of the sweetcorn, place the rest in a blender along with the cannellini beans, sour cream and half lime juice then blend it all up.
- Add the coriander, sugar, salt, garlic puree, ground turmeric, cayenne chilli powder and a fresh red chilli. Blend again until everything is smooth and a nice consistency.
- Add the chopped pepper and sweetcorn and stir into the dip. Season with black pepper to taste. Chill in the fridge until ready to serve.
Leave a Reply