One drink + one bar snack = the ultimate Mexican party. It might not look sexy but this dip is epically good. Trust us! Matched with the vibrant Margarita this will be a crowd pleaser.
Recipe courtesy of our friends at The Lucky Taco
Serves 1 – Margarita or Hi ball glass.
60ml Tequila
30ml Fresh lime juice
15ml Triple sec or Cointreau
Salt – preferably flaky sea salt
Lime wedge
Step 1.
Pour a small amount of flaky sea salt onto a small plate or saucer
Step 2.
Prepare your glass by running a wedge of lime around the edge of the rim. Lightly dip the glass into the salt to coat the rim
Step 3.
Fill the glass with ice and set aside to chill
Step 4.
Combine ingredients into a shaker, fill with ice and shake
Step 5.
Empty ice out of chilled glass
Step 6.
Strain cocktail into glass and top with fresh ice
Step 7.
Garnish with lime wedge and enjoy!
Serves 6
2 Tablespoons olive oil
1 brown onion – chopped
2 cloves of garlic – minced
1 teaspoon ground cumin
2 cans of kidney beans
½ tsp dried chilli flakes (optional)
4 Tablespoons Chipotle hot sauce – we used The Lucky Taco's
60ml lime juice
Salt and pepper
Dollop of greek yoghurt – unsweetened
Coriander
Jalapeno – sliced
Step 1.
Heat oil in a fry pan and sweat onions, garlic and cumin on a medium heat for approx 5 minutes
Step 2.
Add kidney beans into the pan and stir to warm for 2 minutes
Step 3.
Pour bean mixture into a blender or bowl (if using a stick blender) and add chilli, chipotle hot sauce & lime juice. Blitz to desired consistency. Add salt and pepper to taste.
Step 4.
Warm up further on stove or microwave before serving.
Step 5.
Garnish with greek yoghurt, coriander, jalapeno and serve with Chilli Relish Flatbread Minis on the side
