Spicy Chilli Dip
Linda McCartney
Recipe Serves: 4

If you like the heat of chilli, this dip is for you – and it’s quite substantial too. Lovely with tortilla chips, celery and carrot sticks.

Ingredients:
170g drained canned tomatoes
240g drained canned kidney or pinto beans
1 tbsp tomato paste
Dash of soy sauce
1 clove of garlic, chopped finely
1/2 red bell pepper, seeded and chopped small
2 spring onions, sliced finely
1 fresh hot red chilli pepper, finely sliced
OR pinch of chilli flakes
Sea salt and freshly ground black pepper to taste
Fresh coriander for garnish

Instructions:

Put all the prepared ingredients into a blender and blend until smooth.
Season to taste, and serve garnished with chopped coriander.

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