Chillies con queso dip with vegetables

Chillies con queso dip with vegetables


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Anti-oxidant-rich fresh vegetables are ideal scoops for this spicy entree.

Lynn Lewis

Serves: 8 

  • 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

Preparation:20min  ›  Cook:12min  ›  Ready in:32min 

  1. 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.
  2. 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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