Cheese and Carrot Dip
Ingredients
- 1 large can or 450 grams baked beans
- 3 tablespoons grated Cheese
- 4 tablespoons tomato ketchup
- 1/2 teaspoon chilli powder
- 3 teaspoons chile pepper|chilli sauce
- salt to taste
- To serve: Potato wafers or with salted biscuits
- Put the contents of the can in a liquidiser.
- To this, add grated Cheese, tomato ketchup, chilli powder, chile pepper|chilli sauce and salt.
- Boil for 5 minutes. If the mixture is too thick, add water.
- For serving, take out the dip in a small bowl.
- Put the bowl in the centre of a serving dish, surround with Potato wafers or salted biscuits and serve.
This article uses material from the "Cheese and Carrot Dip" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
