Prep Time

15 mins

Cook Time

5 Mins


  • Ingredients

  • 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.