As New Zealand backyard barbecues and pot luck dinners struggle with the nationwide shortage of Kiwi onion soup for Kiwi onion dip, one Paul 'Flynny' Flynn has rose to the occasion.
At your next party, bring out this delicious chip dip and wow all your friends with your culinary genius. The best thing - it takes less than 15 minutes to prepare!
FLYNNY'S SPICY MEXICAN DIP RECIPE:
Ingredients
(Serves 2-3)
1 can of hot chilli beans
At least 1 cup of grated cheese (Flynny used Colby cheese)
Chopped jalapeno
250ml tub of sour cream
Tabasco sauce
Your favourite chips (corn chips work best!)
Step 1: In a bowl, pour one can of chilli beans and place the grated cheese on top.
Step 2: Microwave the beans and cheese together until the cheese has melted through (depending on your microwave and cheese, this could be around 3-5 minutes).
Step 3: Stir the cheese and beans together until combined, then add your jalapenos and sour cream to the bowl.
Step 4: Add splashes of Tabasco sauce until your desired level of heat is reached (for Flynny, the more hot sauce, the better!)
Step 5: Combine well all of the ingredients, then serve with a bowl of chips while cheese is still hot.
