Warm Mexican Bean & Cheese Dip

Ingredients

• 2 Tbsp olive oil
• 2 rashers bacon, chopped
• 1 small onion, finely chopped
• 2 tsp Gregg's Crushed Garlic
• 2 tsp Gregg's Mexican Seasoning
• 2 x 400g cans pinto or red kidney beans, drained and rinsed
• 1 cup grated tasty cheese
• Mexican Tomato Salsa (recipe available from this website), to serve
• Sour cream, to serve
• Coriander, to garnish

Method

Heat the olive oil in frying pan. Add the bacon, onion and Gregg's Crushed Garlic and brown over medium heat for 4 to 5 minutes. Add the Gregg's Mexican Seasoning and cook, stirring, for a further minute. Add the beans and mash with a potato masher. Reduce the heat to low and cook for further 5 minutes or until the mixture is creamy and heated through.

Remove from the heat and stir in the cheese.

Place the warm bean mixture onto a platter. Top with Mexican Tomato Salsa, sour cream and coriander.