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.

  • 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


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.

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