Around Christmas time, everything I eat seems to be one of two things: either an enormous, fully-fledged roast dinner, or something that really shouldn’t be classed as a meal at all – more like lots of little canapés and nibbles. A ‘light lunch’ no longer exists for me – it’s either a huge meal or a tiny one, but nothing in between.
This dip is the perfect example – who needs a proper lunch when you can have tortilla chips and Mexican dip instead? This dip has all of my favourite Mexican-style flavours – spring onions, tomatoes, coriander, black beans and corn, along wish some grated cheese and a good dash of hot sauce. A lot of dips are nutritionless cheese fests, and although I will never ever complain about something being too cheesy, I love that this dip is packed with vegetables as well as being completely delicious.
You can pretty much use whatever you like as the creamy element of this dip – I used a mixture of ricotta and mayonnaise because that’s what I had to hand, but in the past I’ve made dips like this with Greek yoghurt, which also works well. Just use whatever you have! It’s not really there to add flavour, since the hot sauce and vegetables are the most prominent in this dip – it’s just there to provide the creamy base and to hold everything together. I guess you could even skip it altogether if you’d prefer to make this more of a salsa!
If, like me, you’re using nibbles like this to see you through the day, this dip will probably only feed about three people (maybe even two if you’re hungry!). If, on the other hand, you’re just having this as a snack or alongside a real lunch, it’ll go further. But I highly recommend not sharing this with too many other people, because once you start dipping you won’t want to stop!
- 165g cooked black beans (I used tinned)
- 100g sweetcorn kernels (I used tinned)
- 3 spring onions, chopped
- 3tbsp fresh coriander, chopped
- 1-2 large tomates, diced
- 50g cheddar cheese, grated (you could also use a spicy Mexican-style cheese)
- 2tbsp ricotta cheese
- 1tbsp mayonnaise
- 1tbsp your favourite hot sauce (you might need to adjust the quantity depending on how hot your sauce is!)
- Black pepper
- Tortilla chips, to serve
- Combine all of the dip ingredients in a large bowl, and mix well. Season to taste, and serve with tortilla chips for dipping.
More Mexican-style recipes:
Roasted vegetable enchilada casserole
Chickpea tacos with avocado cream
Veggie-packed slow cooker black bean soup
Quick and easy veggie tostadas
Mexican quinoa burgers from Cooking Quinoa
Fried avocado with chipotle cream sauce from Damn Delicious
Mexican salad boats from Bev Cooks