Margarita and chipotle bean dip

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Medium / Huntley & Palmers Flatbread Minis Chilli Relish

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!


Chipotle bean dip

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
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


Please Drink Responsibly


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