Recipe: Cheesy Nacho Bean Dip
While Summer may be just around the corner, there is still a little crispness in the air at the beginning and end of the day, making this Cheesy Bean Nacho Dip the perfect dish for morning or afternoon tea!
Crisp and crunchy veggies dipped in a delicious and warm cheesy dip – it’s an absolute favourite from our Spring / Summer Menu. We usually serve it with a rainbow of raw vegetable sticks, but you can also roast the vegetables slightly in the oven for a warm alternative.
Ingredients (serves 10):
For the dip:
For the sides:
Method :
- Combine the salsa, cheese, and kidney beans into a large saucepan
- Heat on medium-high heat, stirring regularly until the cheese melts
- Once combined and melted mash the beans with a potato masher. Let sit to cool for just a moment before serving
- We suggest serving with a selection of veggies, cut up into easy to hold batons
- Enjoy!
Written By
Brooke is a lifelong lover of the plant-based lifestyle and a trained Chef, having attended cooking schools in Sydney, Thailand and Mullumbimby.
Brooke has proudly developed Sustainable Play Preschool’s plant-based menus with home made, colourful, fun, nutritious, delicious and dietitian approved meals and snacks that are different to the more processed foods of most daycare service menus. She hopes to inspire other centres, schools and families to “be the change we wish to see in the world” and join us in developing a positive food system.