An impressive, indulgent dip that looks great in a glass bowl.
This recipe makes 4 serves so prepare for the family or when entertaining guests. Leftovers can be stored in an airtight container in the fridge for 2-3 days.
This recipe is part of our 28 Day Weight Loss Challenge. View our FREE sugar guide for all the up to date information on what you need to know about reducing sugar in your daily life.
Ingredients (Makes 4 serves)
- 240 grams of tinned red kidney beans
- 2 chopped tomato (200 grams)
- 2 thinly sliced spring onion (30 grams)
- 2 tablespoons water (40 mls)
- 1 chopped avocado (120 grams)
- 1 teaspoon dried chilli flakes (1 grams)
- 1 tablespoon lime juice (20 mls)
- 1/3 cup reduced-fat Greek natural yoghurt (80 grams)
- 1 tablespoon reduced-fat cheddar cheese (20 grams)
- 4 hard taco shells (40 grams)
- salt
- pepper
Method
- Drain and rinse beans and place in a bowl. Using a fork, lightly mash the beans then mix with the water to loosen. Season with salt and pepper and stir through spring onion.
- Place avocado in a separate bowl with chilli flakes and lime juice. Mash until smooth and well combined.
- Divide the bean mix between four small dishes. Top with yoghurt, avocado, diced tomato and grated cheese.
- One serve is one bowl of dip and one taco shell (heat as per packet directions before serving) broken into chips for dipping.
If you are curious about the 28 Day Challenge recipes then we have a bumper 28 Day Challenge recipe pack for you to try
