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Chilli cheese dip

  • 6 as an entree, makes 2 cups
Chilli cheese dip


  • 2-3 spring onions, trimmed and very finely chopped
  • ½ red pepper, trimmed and finely chopped
  • 1-2 jalapenio peppers, or red chillies trimmed and finely chopped
  • 1 tablespoon oil
  • 2 teaspoons ground cumin
  • 425 gram tin tomatoes in juice
  • 125 grams cream cheese
  • ¼ cup cream
  • 2 cups grated tasty cheddar cheese
  • 1 tablespoon flour


  1. Heat the oil in a saucepan and cook the spring onions, red peppers, jalapeno peppers and cumin for 2-3 minutes.
  2. Drain the tomatoes as much as possible and add to the saucepan and mash them down with a wooden spoon. Add the cream cheese and stir until melted. Add the cream, grated cheese and flour.
  3. Cook until hot. Season with pepper and serve hot with corn chips.

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