Warm cheese and tomato dip

Warm cheese and tomato dip


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A hot dip to get any barbecue off to a glowing start.

Pat Alburey

Serves: 4 

  • 1 large onion
  • 2 teaspoons olive oil
  • 5 medium tomatoes
  • 2 jalapeno chillies or 1 tablespoon chopped jalapeno chillies in brine
  • 200g Cheddar cheese
  • 100 ml thick cream
  • Salt and black pepper
  • Tabasco sauce
  • To garnish: 1 red chilli, 2lime wedges
  • To serve: corn chips, soft tortillas or Turkish bread

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Preheat the oven to moderate. Put water on to boil.
  2. Peel and chop the onion and fry in the oil in a small saucepan over low heat for 10–15 minutes.
  3. Peel the tomatoes and cut into quarters. Remove and discard the seeds, slice the flesh finely, and put aside.
  4. Halve, seed and finely chop the jalapenos, if necessary, and put aside. Grate the cheese into a small bowl and put aside
  5. Put the corn chips, tortillas or Turkish bread into the oven to heat.
  6. Add the cream to the softened onion in the pan and raise the heat. Just before the cream reaches simmering point, add the cheese and stir until it melts.
  7. Add the tomatoes and chillies and stir gently. Season to taste with salt, pepper and Tabasco sauce.
  8. Pour the dip into a heated serving bowl, garnish with the chilli and lime wedges and serve.


good source of vitamins A, B group, C and E, and calcium.

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