Ingredients
Mexican Bean Dip
- 1 to taste red chilli, deseeded for less spice
- 50 grams eschallots
- 1 can Refried beans
- 2 tablespoons Mexican Spice Mix
- 100 grams sour cream
- 150 grams vintage cheddar cheese, cut into 2cm cubes
- 3 stalks shallots chopped
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add chilli & eschallot to bowl, 3 seconds, speed 7
Scrape down and add refried beans, mexican spice and cheese speed 2, 90 deg, 5 mins
Ensure cheese is melted, add sour cream, 2 mins, 90 deg, speed 2
Transfer to mini thermoserver top with sliced shallots and enjoy with corn chips
Tip
For a lower calorie version use natural yogurt instead of sour cream.
You can use lactose free sour cream.
Great on top of nachos.
Thermomix Model
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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