Mexican Chilli and Cheese Dip

Jun 05, 2023June 5, 20230 12

Spicy and cheesy Mexican Chilli Dip that'll be the life of the party

by The Chefin Appetizer

Prep

10 min

Cook

15 min

Ready In

25 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

4-6

Calories

500

Sugar

Fat

45g

Mexican Chilli and Cheese Dip is a classic appetizer that is served in Mexican restaurants around the world. The dip is a blend of melted monterey jack cheese, fresh chili peppers, tomatoes, and spice. The creamy cheese and the spicy chilies complement each other perfectly. This dip is easy to make and is a perfect appetizer for parties and potlucks. Serve it with tortilla chips or grilled bread. It is a perfect snack for those who love spicy and creamy dips.

Instructions

1.	Roast the chili peppers over medium-high heat on a griddle until they are charred on all sides.
2.	Remove the seeds and dice the peppers.
3.	Add vegetable oil in a frying pan and sauté chopped onions until soft.
4.	Add diced chili peppers, grated monterey jack cheese, creme fraiche, and double cream. Keep stirring for 2-3 minutes until the cheese melts and the mixture turns smooth.
5.	Add diced tomatoes and continue stirring for another minute.
6.	Take the dip off the heat and let it cool down for 5 minutes before serving.
7.	Serve the dip with tortilla chips.

PROS

This savory and spicy dip is perfect for parties and gatherings.
It is easy to make and a crowd-pleaser.
The mix of creamy cheese and spicy chili peppers makes it an irresistible blend.

CONS

The cheese dip is high in calories and fat, so it shouldn’t be eaten in excess.
It is recommended for occasional treats as part of a balanced diet.

HEALTH & BENEFITS

This dip is not particularly healthy, but chili peppers have potential health benefits. They contain capsaicin, a compound that reduces inflammation and acts as a natural pain reliever.

	4 fresh chili peppers
	1 tablespoon vegetable oil
	1/2 red onion ( finely chopped )
	5 cups monterey jack cheese ( grated )
	2 tablespoons creme fraiche
	150 ml double cream
	2 tomatoes , peeled
	tortilla chips , to serve