This is everything I want in a dip. Cheesy and spicy. Because I could gobble up so much of this stuff, I try and only make it on special occasions. Like, say Tuesday.
It is really nice with tortillas, chopped in 8’s and baked for 5 mins in a hot oven. Or just open yourself up a bag of corn chips and get amongst it.
2 tsp vegetable oil
½ small green capsicum
½ small onion
1 Tbspn drained bottled jalapeno chillis
1 clove garlic
½ can undrained chopped peeled tomatoes
250gm cream cheese
Chop up capsicum, chop up the onion, chop up jalapenos, and crush the garlic.
Heat oil in a medium saucepan, cook capsicum, onion, chili and garlic. Stir until the onion softens.
Add tomato, cook, stirring 2 minutes.
Remove from heat and add cream cheese.
Whisk until the cheese melts and dip is smooth.
Emma Sanders-Edwards 