Serves: 6 - Time:
It is extraordinary (and scary) how much of this Tex-Mex warm cheese dip you can eat in one go. It probably uses up your monthly dairy-not to mention fat and sodium-quota in one go but, as we’re all going to hell in a handcart, who cares. In mitigation, I served this with tortilla chips and as a saucy side to go with black bean fajitas, so the cheese was somewhat diluted. This is not a sophisticated dip where the quality of the cheese is all important. Quite the opposite; most of the cheese should be mild and –dare I say- plasticy. If you’ve ever eaten Velveeta you’ll know what to aim for.
- 1 tablespoon vegetable oil
- ½ onion, peeled and very finely chopped
- 1 garlic clove, peeled and crushed
- 180g cream cheese
- 210g mild hard cheese, e.g. mild cheddar, grated
- 70g strong cheddar, grated
- 10 tablespoons milk
- 1 tablespoon cornflour
- To serve
- Tortilla chips, sliced pickled jalapenos and tomato salsa
- Heat the oil in a saucepan and add the onion.Cook over a low heat for 10 minutes, stirring to prevent the onion from catching. Add the garlic and cook for a further 2-3 minutes.
- Stir in the cream cheese, the two grated cheeses and 8 tablespoons of the milk. Stir over a low heat until the mixture is smooth and the cheese has melted.
- Mix the cornflour with remaining 2 tablespoons of the milk and stir into the hot cheese. Cook gently for 2-3 minutes until thick and smooth.
- Pour into a serving bowl and top with some sliced jalapenos and tomato salsa. Serve immediately with tortilla chips.