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Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 2 |
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Hot and spicy, this Mexican dip is fabulous to serve with corn chips, crudités or other dippers Ingredients:
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 grams whole peeled tomatoes in juice, chopped |
125 grams cream cheese |
1/4 cup cream |
2 cups grated tasty cheddar |
1 1/2 tblsp cornflour |
Directions:
1. Heat a dash of oil in a saucepan and cook the spring onions, peppers, cumin and coriander for 2-3 minutes until quite fragrant. Add the tomatoes to the saucepan and mash them down with a wooden spoon.
2. Add the cream cheese and stir until melted. Add the cream, grated cheese and cornflour. Allow to cook over a very low heat, stirring all the time, until thickened and hot. Season with pepper.
3. serve in large bowls with corn chips, crudités or other dippers.
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