Here is a versatile dip that is suitable with crudites, beefburgers, fajitas wraps of chicken.
It is another recipe from Patrick Holford’s books.
1/4 onion, finely chopped
2 cloves of garlic, crushed
1/2 tbsp olive oil
1/4 tsp chilli powder
1 tsp lemon juice
150g kidney beans, cooked and drained
75g cottage cheese
1 tbsp yoghurt
freshly ground black pepper
1 Saute the onion and garlic gently in the oil in a pan for around 2 minutes
2 Add the chilli powder and cook for a further 3 minutes
3 Cool and blend with the rest of the ingredients for a fairly smooth, creamy dip