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Loaded Mexican Dip

Nurishh Tomato and Herbs spread is a perfect match for the Mexican flavours of paprika, olives, cilantro and corn. Pair with your favourite tortilla chips or raw veggies.

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8-10 as an appetizer

Prep Time

20 minutes

Cook Time

5 minutes

how to make

  • To prepare the beans, drain the can into a sieve and rinse under cold water, then tip into a bowl.
  • Stir in the smoked paprika, zest and juice of a lime, and a teaspoon of olive oil, and season with salt and pepper. Set aside until ready to serve.
  • To prepare the tomato salsa, combine 2 chopped tomatoes, ½ chopped red onion, spring onion, chopped cilantro, zest and juice of a lime, and the remaining 1 teaspoon olive oil. Set aside until ready to serve.
  • Scoop the flesh of the avocados into a bowl and roughly mash with the back of a fork. Stir in the zest and juice of a lime, a third of the chopped tomato and the remaining chopped red onion. Adjust the seasoning and set aside.
  • Place a dry frying pan on high heat and grill the corn cobs, turning every few minutes, until blackened all over. Remove and slice off the corn kernels with a sharp knife and set aside
  • To assemble the loaded dip, spoon both tubs of Nurishh Tomato and Herbs spread into a large shallow bowl and, using the back of a spoon, gently create a hollow in the centre.
  • Spoon in a generous helping of both the tomato salsa and smoky beans. Sprinkle with the grilled corn kernels and sliced green olives and top with a generous pinch of smoked paprika (optional).
  • Serve immediately, alongside the quick guacamole, tortilla chips, and remaining salsa and beans.

what you need

  • 1 fresh corn cob
  • 1 small handful green olives, pitted and sliced
  • 3 vine tomatoes, roughly chopped
  • ½ red onion, roughly chopped
  • 1 small handful cilantro, roughly chopped
  • 2 tubs Nurishh Tomato and Herbs spread
  • 2 avocados
  • 3 limes
  • 4 spring onions, sliced thinly
  • 2 teaspoons olive oil
  • 1 can black or red kidney beans
  • 1 teaspoon smoked paprika
  • Sea salt and black pepper
  • Tortilla chips, to serve