Chillies con queso dip with vegetables
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Anti-oxidant-rich fresh vegetables are ideal scoops for this spicy entree.
2 teaspoons olive oil
1 medium green capsicum, seeded and chopped
1 medium onion, chopped
100 g drained pickled chillies, chopped
1 cup (190 g) chopped tomato
1½ teaspoons ground cumin
½ teaspoon salt
225 g cream cheese
3 tablespoons chopped coriander
2 teaspoons Tabasco
1 medium red capsicum, seeded and sliced
2 small carrots, peeled and cut into sticks
1 medium celery stalk, cut into sticks
- Heat oil in a large non-stick frying pan over medium heat. Add green capsicum and onion; sauté until softened, about 5 minutes. Add chilli, tomato, cumin and salt; cook for about 3 minutes.
- Add cheese, coriander and Tabasco. Reduce heat to low. Cook, stirring, until cheese melts and mixture is creamy, about 3 minutes. Serve warm with red capsicum, carrots and celery.
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