30g (1.05 oz) butter
3 green onions, finely chopped
1 garlic clove, crushed
1/2 teaspoon Mexican chilli powder *see note
125g (4.4 oz) sour cream
45g (1.5 oz) tasty cheddar cheese
60g (2.11 oz) Kraft processed cheddar or Velveeta, grated **See note
1 tablespoon Jalapeno chilli, finely diced
2 tablespoons coriander (cilantro) finely chopped
Vegetable crudites, corn chips, toasted tortilla, to serve
Warm and cheesy, with a hint of chilli, this is so popular, you may want to make double.
Pairs well with …..
Hints and Tips
Add a finely chopped tomato or some black beans for variation. This reheats well in the microwave so it can be made a day ahead.
In a small to medium saucepan melt the butter and add the garlic and green onions and saute for 1 minute, over low heat, until just soft.
Add the chilli powder and cook for 30 seconds.
Stir in the sour cream and cheeses and cook for about 3 minutes, until cheeses are melted and the dip is warm. Add the chilli and coriander, stir and serve immediately.
Note* You can also make your own Mexican chilli powder / seasoning by combining ¼ teaspoon of cumin, ¼ teaspoon paprika, a pinch of garlic powder, pinch of oregano, a pinch of dried chilli flakes and a pinch of cayenne pepper.
Note** The Kraft processed cheddar is found in Australian supermarkets with the sandwich spreads and cream cheese, in a blue box (also Dairy Lea brand). Velveeta is more commonly available in the USA. Both work well with this recipe.