An American classic, pair this with nachos or tortillas baked until crisp as part of your New Year’s Eve spread.
Prep time: 5 minutes/Cook time: 10 minutes/Serves: 8
Ingredients:
For the dip:
1 tbsp extra-virgin olive oil
3/4 small red onion, finely chopped
3/4 jalapeño chilli, minced
1 tsp chilli powder
1/2 tsp sea salt
1/2 tsp freshly-ground black pepper
375ml (1 ½ cups) tinned or home-made chili
225g (8 oz) cream cheese, cubed
270g (2 1/4 cups) cheddar cheese, grated (shredded)
Salt and freshly-ground black pepper, to taste
For garnish and serving
Minced jalapeño
Finely chopped red onion
Diced tomatoes
Method:
Place a medium-sized casserole (or deep skillet) over medium heat. When hot, add the oil, followed by the onion and jalapeño and cook for about 7 minutes, or until nicely golden. Stir in the chilli powder and cook for 1 minute more, then season to taste with salt and black pepper.
Stir in the prepared chili and bring the mixture to a gentle simmer. Now add the cream cheese, stirring until combined before adding the cheddar and stirring until melted. Take the pan off the heat.Garnish with finely chopped jalapeño, red onion and tomatoes. Serve immediately, accompanied by nachos or crisp-baked tortillas.
