Last updated on Feb 5th, 2021 at 09:35 am

Peppadew pickled jalapeño con queso is a deliciously spicy dip served hot and scooped onto crispy corn chips.

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Ingredients

  • 15ml vegetable oil
  • 1 green pepper, seeded and finely chopped
  • 1 onion, finely chopped
  • 60ml Peppadew Jalapeños, drained and finely chopped
  • 1 clove of garlic, minced
  • 400g tin chopped tomatoes
  • 500g cream cheese

Method

  1. Heat the oil in a saucepan and cook the green pepper, onion, jalapeños and garlic until the onion softens. Add the tomatoes and cook until the sauce has thickened.
  2. Add the cheese and stir in until it melts and the dip is smooth.
  3. Serve at once with crispy corn chips.

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