250g cream cheese, room temperature
300g SMOKY RED BEAN SALSA
3 sliced green onions
½ cup chopped coriander
1 finely chopped green chilli (optional)
additional green onions and coriander (garnish)
230g NATURAL TOASTED CORNCHIPS
In a medium bowl, roughly mash together cream cheese and salsa. Add green onions and coriander and stir gently so that dip remains chunky. If you want a spicier version, add green chillies. Remove seeds to reduce heat if desired. Mound in a bowl, garnish with additional green onions and coriander and serve at room temperature with oven-warmed corn chips.
Dip can be prepared and refrigerated 24 hours before serving. Add garnish just before serving.
Substitute 300g SALSA PICANTE (Mild or Medium)
Bean dip makes a good filling for tortilla wrap sandwiches. Spread over warmed flour tortillas, sprinkle with shredded cheese, shredded lettuce, chopped tomatoes and additional chopped coriander. Drizzle with chilli sauce. Roll up and eat. To make small pinwheel appetisers, spread dip on warmed flour tortillas, sprinkle with shredded cheese and sliced black olives that have been patted dry. Roll up tightly and wrap in plastic. Refrigerate for 1 hour. Just before serving, remove plastic and slice rolls in bite-size segments. (Loose ends can be secured with a dab of cream cheese.) Arrange on a platter around a bowl of SALSA PICANTE for dipping.