Mexican bean dip with cheddar and tomato salsa

Name: Mexican bean dip with cheddar and tomato salsa
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 3 tastytom vine tomatoes; Red onion; 1 lime; 100 g Cheddar; 200 g canned kidney beans; 1,5 el Mexican bean spices; 150 g dairy spread; 150 g tortilla chips

Dip for the drinks of tomato, red onion, lime, cheddar, kidney beans, Mexican savory, dairy spreading and tortilla chips.

Ingredients

Directions

Cut the tomatoes into quarters and remove the seed lists. Cut the flesh into pieces of ½ inch and cut the onion.
Clean the lime. Grate the green skin of the lime, halve the fruit and squeeze out one half.
Mix the tomato, onion, lime spice and 1 tbsp lime juice (for 4 people) into a salsa. Season with pepper and salt.
Grate the cheddar. Put the beans in a sieve, rinse and drain.
Put the beans with the savory herbs, dairy spread and cheddar in a pan and heat while stirring over low heat until the cheese has melted.
Spoon the dip into a bowl and spread the tomato salsa over it. Serve with the chips.