Spicy Mexican Bean Dip

From Patrick Holford’s handy Low GL Diet recipe book, this dip is just so satisfying and is a perfect partner to the home made beef burgers from the same book. Kidney beans are a rich source of phytoestregens (a plant-derived xenoestrogen that our body cant generate  within our own endocrine system, but consumed by eating phytoestrogenic plants) which help to balance hormones. It can be made and stored for a few days in the fridge.

Serves 2


¼ onion, chopped
2 cloves of garlic, crushed
½ tbsp olive oil
¼ tsp chilli powder
1 tsp lemon juice
150g kidney beans – I use a tin
75g cottage cheese
1 tbsp of natural yoghurt
season with sea salt and pepper

1.Gently cook the onion and garlic in the olive oil for a few minutes.

2.Add the chilli powder and cook for another couple of minutes.

3.Cool this mixture and stick blend it with the rest of the ingredients to the texture of your liking.

Lashings of this are ideal with the home made burgers (view the recipe HERE) served with greens in a wholemeal pitta bread. 

The dip also makes an ideal snack accompanied with crudités such as celery, cucumber or carrot sticks. 

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