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This spicy dip really packs a flavour punch! It's great with your favourite Mexican meal or as a snack with some veg sticks.


6-8 people

Total time

15 minutes






  • 250 g tinned sweetcorn ((I used no added salt) )
  • 120 g tinned cannellini beans
  • 2 tbsp low fat sour cream
  • ½ lime
  • ¼ red pepper (finely chopped)
  • handfull fresh coriander
  • ¼ tsp caster sugar
  • ½ tsp salt
  • ¼ tsp garlic puree
  • ½ tsp ground turmeric
  • ¼ tsp cayenne chilli pepper
  • 1 fresh red chilli (chopped)


  1. Set aside a tablespoon of the sweetcorn, place the rest in a blender along with the cannellini beans, sour cream and half lime juice then blend it all up.
  2. Add the coriander, sugar, salt, garlic puree, ground turmeric, cayenne chilli powder and a fresh red chilli. Blend again until everything is smooth and a nice consistency.
  3. Add the chopped pepper and sweetcorn and stir into the dip. Season with black pepper to taste. Chill in the fridge until ready to serve.

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