Mexican Dip
What you need
- Mexican / chilli beans 1 x 440g can.
- Low fat yoghurt ½ cup.
- Low fat coleslaw dressing / mayonnaise ¼ cup.
- Lemon juice 1 tablespoon.
- Cumin seeds 2 teaspoons.
- Minced garlic 1 teaspoon.
- Onion salt 1 teaspoon.
Preparation time: 10 minutes
Method
- Place all ingredients in a food processor or blender and puree until smooth; adjust seasonings to taste.
- Serve with raw vegetables and toasted pita bread.
Makes around 1 ½ cups