- Preparation time
- 10 mins
- Cooking time
- 10 mins
- Difficulty
- Easy
- Serves
- 10 people
- Meal course
- Nibbles
- Posted by
- Posted on
- January 20, 2016
I LOVE Mexican food, I LOVE Chilli and I LOVE cheese, so really this recipe is just, my kind of wonderful.
This deliciously decadent dip is so easy, and a total crowd pleaser… Although I’ve been known to smash the whole bowl solo. Serve it with proper tortilla chips (for the love of Huitzilopochtli, skip the Ranch Doritos POR FAVOR), I have a ridiculously easy recipe if you want to try making your own chips HERE
“NO MORE HOT CHILLI CHEESE DIP!” said no Juan EVER.
1 small Red Capsicum
1 small Brown Onion
1 clove of Garlic
2 tbs Olive Oil
1 cup of chopped tinned Tomatoes
1 tsp Hot Chilli powder – or more to taste
1 tsp Salt
250g Cream Cheese
2 tbs chopped pickled Jalapeño Chilli
1/4 cup of Sour Cream
1 cup grated Colby Cheese ***
Tortilla chips to serve
- Heat a medium saucepan over a high heat and fry the finely diced capsicum, onion and garlic in the oil until cooked and translucent.
- Add the chilli powder and salt and stir for 1 minute to cook off the spices. Add the tinned tomatoes, bring to the boil and simmer for 3 minutes.
- Add the cream cheese and pickled jalapeño, and then stir well to combine.
- Add the sour cream and grated cheese, stir well until melted through and take off the heat immediately. Serve the dip warm with tortilla chips and cry tears of happiness.
- Tip: Colby is a tasty, stretchy cheese. A mix of mozzarella and cheddar would also work, or a Mexican grated blend.
- Tip: If not serving the dip straight away, cook up until step 3, then add the grated cheese when reheating. This ensures the cheese retains that delicious, cheesy stretch YUMMMM!!
One comment