Chilli Con Queso Dip
INGREDIENTS
1 tblsp oil
2-3 spring onions, minced or finely chopped
1/2 red pepper, minced or finely chopped
2 jalapeno peppers, minced or finely chopped
2 tsp ground cumin
1 tsp ground coriander
400 gram tin tomatoes in juice, well drained
125 grams cream cheese
1/4 cup cream
2 cups grated tasty cheddar cheese ( or use half cheddar and half edam)
1 1/2 tblsp cornflour
pepper to season
2-3 spring onions, minced or finely chopped
1/2 red pepper, minced or finely chopped
2 jalapeno peppers, minced or finely chopped
2 tsp ground cumin
1 tsp ground coriander
400 gram tin tomatoes in juice, well drained
125 grams cream cheese
1/4 cup cream
2 cups grated tasty cheddar cheese ( or use half cheddar and half edam)
1 1/2 tblsp cornflour
pepper to season
Hot and spicy this Mexican dip is fabulous to serve with nachos
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METHOD
1. Heat the oil in a saucepan and cook the spring onions and peppers, cumin and coriander for 2-3 minutes until quite fragrant.
2. Add the tomatoes to the saucepan and mash them down with a wooden spoon.
3. Add the cream cheese and stir until melted. Add the cream, grated cheese and cornflour.
4. Allow to cook over a very low heat, stirring all the time until thickened and hot. Season with pepper.
5. Serve in large bowls with corn chips, crudities or potato wedges other dippers.
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