Mexican Cheese Dip

Name: Mexican Cheese Dip
Ingredients: 2 -3 tablespoons olive oil; 1 medium brown onion, finely chopped; 1 red capsicum, finely chopped; 2 long green chilies, deseeded and chopped finely; 2 tablespoons green pickled jalapeno chilies, roughly chopped; 2 garlic cloves, crushed; 1 (400 g) can diced tomatoes (or use 500g fresh tomatoes, peeled deseeded and diced); 250 g cream cheese, softened and roughly chopped; 150 g cheddar cheese or 150 g monterey jack cheese, grated; sea salt; fresh ground pepper; coriander sprig (to garnish)

12 ingredients

9 steps

Ingredients

2 -3 tablespoons olive oil
1 medium brown onion, finely chopped
1 red capsicum, finely chopped
2 long green chilies, deseeded and chopped finely
2 tablespoons green pickled jalapeno chilies, roughly chopped
2 garlic cloves, crushed
1 (400 g) can diced tomatoes (or use 500g fresh tomatoes, peeled deseeded and diced)
250 g cream cheese, softened and roughly chopped
150 g cheddar cheese or 150 g monterey jack cheese, grated
sea salt
fresh ground pepper
coriander sprig (to garnish)

Directions

1

Heat oil in a medium saucepan, add onion and cook until soft.
2

Add capsicum, green chillies, jalapeno and garlic and cook a further 1-2 minutes.
3

Add tomatoes, bring to a simmer and cook further 2-3 minutes.
4

Reduce heat.
5

Whisk in cheese until cheese melts.
6

Remove from heat.
7

Season lightly.
8

Serve warm with corn chips.
9

Garnish with coriander.