Chile con queso (Hot Cheese Dip)

INGREDIENTS

2tsp olive oil

1/2 small green capsicum, chopped finely

1/2 small onion chopped finely

2 T drained bottled jalapeno chillies chopped finely

1 tsp minced garlic

1/2x400gm can undrained chopped peeled tomatoes

250gm softened cream cheese

METHOD

Heat oil in a medium saucepan: cook capsicum, onion, jalapeno and garlic stirring until onion softens. Add tomato; cook stirring for 2 minutes.

Add cheese and whisk until smooth

Serve hot with corns chips

TIP

I prepare and cook the vegetable mix ahead of time to the 'cheese stage'. 5 mins before required I reheat, add the cheese until smooth and serve

Source: Based on the Chili Con Queso recipe in the Australia Womans Weekly 'Party Food' cookbook.