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Hot cheese and chilli dip

  • 5 minutes
  • 10 minutes
  • Makes 2 cups
Hot cheese and chilli dip

This hot cheese dip is ideal with nibbles in winter while watching the rubgy.


  • 2-3 spring onions, trimmed and very finely chopped
  • ½ red pepper, very finely chopped
  • 2 jalapeno peppers, very finely chopped
  • 2 teaspoons ground cumin
  • 1 teaspoons ground coriander
  • 1 400-gram can crushed or chopped tomatoes
  • 1 125-gram tub cream cheese
  • ¼ cup cream
  • 2 cups grated tasty Cheddar-style cheese
  • 1½ tablespoons cornflour


  1. Heat a dash of 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 and cream cheese and stir until the tomatoes are warm and the cream cheese has melted.
  3. Add the cream, grated cheese and corn flour and cook over a very low heat, stirring constantly until thickened and hot. Season with pepper if wished.
  4. Serve in large bowls with corn chips, crackers and vegetables crudites.

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