Translating literally to ‘chilli and cheese’ this dip combines cream cheese, jalepenos and capsicum for a super tasty starter to serve with corn chips .

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Ingredients

2 teaspoon vegetable oil

1/2 small_piece (75g) green capsicum (bell pepper), chopped finely

1/2 small_piece (40g) brown onion, chopped finely

1 tablespoon pickled sliced jalapeño chillies, drained, chopped finely

1 clove garlic, crushed

(200g) canned tomatoes, chopped

250 gram cream cheese, softened

Method

1.Heat oil in a medium saucepan over medium heat, cook capsicum, onion, chilli and garlic, stirring, for 5 minutes or until onion softens. Add tomatoes, cook, stirring, for 2 minutes.

2.Add cream cheese, whisk until combined and dip is smooth. Season to taste.

3.Serve cheese dip hot, accompanied with corn chips, if you like.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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