Smoked Queso Dip with Cream Cheese and Chilli
Creamy cheese dip infused with smoked paprika and fresh chillies. Sautéed onions, capsicum, and garlic form the base, combined with tinned tomatoes and cream cheese for a smooth, flavourful dip. Taste-tested throughout cooking to balance smokiness and heat perfectly. Serve hot with corn chips.
Ingredients
- 1 teaspoons oil
- 1 capsicum (bell pepper), finely dicedred pepper1:1vegetable
interchangeable
- 1 small onion, finely diced
- 1 tablespoon jalapeno chillies, chopped finelyserrano chillies1:1spicy
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- 1 clove garlic, crushed
- 1 green onions, sliced finely
- 1 tin diced tinned tomatoes
- 1 cups cream cheese
- 2 heaped teaspoons smoked paprika
- ground chillies, to taste(optional)
- chilli, chopped finely(optional)serrano chillies1:1spicy
hotter alternative
Instructions
- 1
Heat oil in a medium saucepan and cook the onion, green onions, capsicum, chilli, and garlic until the onion becomes transparent.
- 2
Add the smoked paprika and ground chillies, mix through well.
- 3
Taste test to ensure correct level of smokiness and heat.
- 4
Add the tinned tomatoes and mix through thoroughly.
- 5
Add the cream cheese and stir until smooth.
- 6
Serve hot with corn chips.
Tips
Taste throughout cooking to balance smokiness and heat to your preference.
Good to Know
Refrigerate in an airtight container for up to 3 days. Reheat gently on stovetop or in microwave, stirring occasionally.
Prepare through step 4 and refrigerate. Reheat and adjust seasonings before serving.
Serve hot with corn chips.
Common Mistakes
Do not skip tasting throughout cooking to avoid incorrect balance of smokiness and heat.
Do not add cream cheese to boiling mixture to avoid curdling; stir constantly while adding.
Substitutions
Dairy-Free Swaps
General Alternatives
hotter alternative