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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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Serves
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
