Chillies con queso dip with vegetables
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Picture by:
Lynn Lewis
Anti-oxidant-rich fresh vegetables are ideal scoops for this spicy entree.
Ingredients
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
Directions
Preparation:20min ›
Cook:12min ›
Ready in:32min
- 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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