Baked Cheesy Dippers with Nachos Beans & Cheddar

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  • Serves: 4 person
  • Prep Time: 10 mins
  • Ready in: 15-20 mins
  • Difficulty: Very Easy
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Baked Cheesy Dippers with Nachos Beans & Cheddar


  • 12 Birds Eye chicken dippers cooked
  • 1 x 400g can kidney beans rinsed well and drained
  • 1 ripe avocado, roughly chopped
  • 200mls sour cream or crème fraiche
  • salt
  • pepper
  • 100g Tortilla chips
  • 50-75g grated Cheddar cheese
  • 2 tbsp fresh coriander chopped

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  • Pre heat a grill or oven to medium setting.
  • Place the kidney beans, avocado, sour cream and salt and pepper into a bowl and mix well.
  • Add the dippers cut into 3 pieces.
  • Carefully fold in the nacho’s and mix a little.
  • Spoon into a 30 x 25cn deep baking dish and top with the grated cheese.
  • Bake or grill until the cheese in melted and warmed through.
  • Sprinkle with chopped fresh coriander and serve warm with the salsa.