Hot and spicy, this Mexican dip is fabulous to serve with nachos, crudites or other dippers.

Ingredients

• 1 tblsp oil
• 2-3 spring onions, minced or finely chopped
• ½ 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
• ¼ cup cream
• 2 cups grated tasty cheddar cheese (or use half cheddar and half edam)
• 1½ tblsp cornflour
• pepper to season

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 or other dippers.