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.

Ingredients

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

Method

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.

Tortillas

Lovingly adapted from Donna Hay Magazine Oct/Dec 2011

Ingredients

1 cup Plain Wholemeal Flour

10g Butter

1 tsp Sea Salt (ground)

160ml Boiling Water

Method

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.

Notes

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.