- Pre heat a grill or oven to medium setting.
- Place the kidney beans, avocado, sour cream and salt and crème fraiche into a bowl and mix well
- Add the cooked dippers
- Carefully fold in the nachos and mix a little.
- Spoon into a 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.