"It's the little things in life which make it magical..."

Monday, 23 January 2012

Baked Bean Dip with Flat Breads

Sometimes, on the weekend you don’t feel like eating salad for lunch. You need a little something more, to congratulate yourself for the past week…Beans might not be your thing, but they are definitely my thing. Beans make a salad a meal and nachos delish, so why not enjoy them all on their own as a moorish bubbling and cheesy baked concoction…hungry yet? I am and I only recently had breakfast…

This dip has done the rounds at my place. So much so, that it has almost reached food-group status, like its second cousin twice-removed chocolate mousse.

The homemade charm and taste is enhanced by making your own flatbreads, soooo much better than store-bought “Frisbees”! Whilst they take a little more time than heating up packet ones, they really are simple to do, so trust me you won’t regret the extra effort!

Bean Dip

Lovingly adapted from a Coles brochure.


1 Small Brown Onion
400g tin Cannellini Beans (drained)
¼ cup Mayonnaise
1 clove garlic (crushed)
1 tsp Worcestershire Sauce
½ cup grated parmesan
Breadcrumbs and Extra Parmesan


Preheat oven to 170°C (fan forced).

On medium heat, in a small pan, cook finely chopped onion until browned. Set aside.

Blend beans, mayonnaise, garlic, Worcestershire and half the parmesan, with a stick blender or food processor until smooth.

Mix in the onion and remaining parmesan. Place into a small baking tin, sprinkle with breadcrumbs and extra parmesan.

Bake for 20 minutes, until browned and bubbling.


Lovingly adapted from Donna Hay Magazine Oct/Dec 2011


1 cup Plain Wholemeal Flour
10g Butter
1 tsp Sea Salt (ground)
160ml Boiling Water


Place flour and salt in a heat safe jug. Add the butter and mix with fingertips, until flour is the consistency of breadcrumbs.

Add the boiling water, and mix in well with a spoon.

Place mix onto a well-floured surface, and knead until it forms a dough.

Cut into 6 even segments, and roll into 20cm diameter rounds.

On medium-high heat cook each round separately in a non-stick pan, for approximately 2 minutes a side, until browned.

Cover breads with a tea towel to keep warm whilst dip is baking.


Serves 2 for lunch. Double recipes, when serving at a party nibbles table.

If you have leftover dip, store it in the fridge and reheat in microwave or oven…Do not eat cold, as tastes feral!

Happy Baking.

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