Photography: Alan Benson

By Lucy Nunes

Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Heart friendly, Kid friendly, Low Carb, Low cholesterol, Vegetarian
Course: Entree, Finger food, Side dish, Snacks
Favourite flavours: Cheese, Condiment, Easy recipes, Saucy

INGREDIENTS

250g light cream cheese, at room temperature
2 x 420g cans baked beans
2 tablespoons Moroccan seasoning
6 dashes Tabasco sauce
3 green onions (shallots), finely sliced
1 cup (120g) grated tasty cheese
corn chips, to serve

METHOD

1. Preheat oven to 200°C or 180°C fan. Place cream cheese, one can of baked beans, Moroccan seasoning and Tabasco in a food processor and pulse until smooth. Stir through remaining beans and green onion. Season to taste.

2. Pour bean mixture into four 1-cup ramekins or a 20cm ovenproof dish. Top with cheese and bake for 30 minutes, until top is golden. Cool slightly and serve with corn chips.