Kidney Bean Dip

versatile as a snack or a dip

Kidney Bean Dip

The kidney bean dip is suitable for vegetable sticks, in wraps or with tortillas.

Ingredients
  • 150 g cream cheese, full fat
  • 15 ml olive oil
  • 1 tbsp. tomato paste
  • 1 × shallot(s)
  • 150 ml vegetable stock
  • 5 ml lime juice
  • 1 g taco seasoning
  • 200 g red beans
  • 0.5 × cilantro

Preparation

Chop the shallots finely and lightly sauté with olive oil in a pan. Deglaze with the poultry stock and add the red beans. Cook the beans for approx. 5 minutes until soft.

Stir in tomato puree, lime juice and cream cheese and season with the spices. Finely puree in a blender. Pass the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Cool the filled Whipper in the refrigerator for 1-2 hours.

Serve in the glass on tomato and finely chopped onion cubes, lime juice and coriander. Serve on crackers, tacos or chicory leaves.

iSi tip

Season with chilli powder, Tabasco or Sambal Oelek.

When using an iSi Thermo Whip or iSi ThermoXpress Whip: let the mixture cool in the refrigerator.

Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.

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