Nachos Dip (Served Hot) – a delicious recipe with olive oil, onion, garlic, chili, red kidney beans, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Preheat oven 180 deg C (350 deg F).
2
Saute onion until soft, add garlic and chilli and cook for a couple more minutes.
3
Add drained kidney beans and tomatoes and cook for 10 minutes, stirring occasionally - taste now and add more chilli if desired.
4
Using a stick blender or food processor blend until reasonably smooth, although it is nice to have a little texture to show some red of the chilli.
5
Put into shallow ovenproof dish and heat in oven 10 minutes - I use a white corning ware flan dish.
6
Sprinkle cheese over top, (not too thick because it will be too hard to dip into) and pop back in oven to melt cheese.
7
Add a large dollop of sour cream in the middle and serve with original flavoured corn chips for dipping - even fresh vegetable sticks are good with this.
1972
kcal
Calories
164
g
Fat
44
g
Carbs
90
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 onion, chopped, 2 garlic cloves, crushed, 3 teaspoons chili, chopped (I use jar chilli), and more.
Yes, Nachos Dip (Served Hot) falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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