Indulge in this velvety, crowd-pleasing Mexican queso dip that combines sharp cheddar cheese with a perfect blend of aromatic ingredients. The base of butter-sautéed onions and garlic creates a fragrant foundation, while fresh jalapeños and chilli flakesadd a bold kick of heat that can be adjusted to your taste. Fresh tomatoes add a bright pop of colour and texture, while the combination of evaporated milk and regular milk (if desired) creates an irresistibly smooth consistency. A touch of cumin powder adds authentic Mexican warmth, while fresh coriander brings a burst of freshness to this creamy concoction. Thickened with just the right amount of corn flour, this rich and gooey dip maintains its perfect consistency whether served piping hot with tortilla chips or drizzled over your favourite Mexican dishes.
This great-tasting Mexican cheese dip with Chillies can be used as part of a buffet table, as an appetiser or simply as a Sunday evening snack. It has rich, satisfying flavours that are fantastic with an ice-cold beer or a glass of dry white wine. Buen provecho !
Muhammara, a jewel of Middle Eastern cuisine that originated in Aleppo, Syria, is a lusciously smooth yet textured dip that brilliantly combines the smokiness of roasted red peppers with the richness of crushed walnuts. This vibrant spread gets its complex flavour profile from a careful balance of ingredients: sweet and tangy pomegranate molasses, earthy tahini, fresh breadcrumbs for body, and the characteristic warmth of Aleppo pepper and paprikaWhile traditionally served as part of a mezze platter, this versatile dip has found its way onto modern tables as everything from a sandwich spread to a unique pasta sauce. Our recipe stays true to the authentic flavours while remaining approachable for home cooks, requiring just a few specialty ingredients that are increasingly available in well-stocked supermarkets or Middle Eastern grocery stores.
This great tasting dip from the Eastern Mediterranean encapsulates the depth of flavour that can be found in the cuisine from this part of the world. Fantastic when served with pre-dinner drinks or just simply as a mid afternoon snack, this dip will not disappoint.
Ingredients
Walnuts – 1 cup ( coarsely crushed)
Fresh breadcrumbs – ½ cup ( white bread)
Bell peppers ( red) – 3 whole
Olive oil – 2 to 3 tablespoons (Extra virgin)
Chilli flakes - 2 tablespoons ( use Aleppo or similar)
Paprika – ½ tablespoon ( use a hot variety)
Lemon juice – 1 teaspoon
Tahini – one tablespoon ( see note *)
Pomegranate molasses - 3 to 4 tablespoons ( see note **)
Salt - to taste
Instructions
Roast Bell peppers over an open flame over a gas cooker or in a hot oven until skin is blistered and blackened ( see method)
Place in a bowl covered with cling film and allow to sweat. Once cooled, peel off the skin, cut open and remove pith and seeds. Pat dry
Combine roasted peppers with breadcrumbs, lemon juice, Tahini, Chili flakes, paprika and two tablespoons of pomegranate molasses in a blender or pestle and mortar. Do not blend too finely – try an maintain a reasonable level of texture to the dip
Sir in the walnuts and olive oil. Season to taste with salt
Spoon into a serving bowl
Sprinkle with remaining pomegranate molasses and add a little more olive oil
Serve at room temperature with pitta bread
Notes
* Tahini is a Middle Eastern ground sesame paste. It can easily be purchased online ** Can either be made at home or purchased online
Transform your appetizer spread with this luxuriously creamy and perfectly spiced prawn dip that’s guaranteed to impress. Succulent prawns are gently sautéed in butter with aromatic garlic and spring onions until just pink, then folded into a rich blend of three complementary cheeses – smooth cream cheese, sharp Parmesan, and stretchy mozzarella. The addition of tangy mayonnaise creates an irresistibly creamy base, while fresh lemon juice and Worcestershire sauce add depth and brightness. Crisp red bell peppers provide a sweet crunch that contrasts beautifully with the heat from fresh chilies and chili flakes, which can be adjusted to achieve your desired level of spiciness. A touch of ground pepper completes this sophisticated dip that strikes the perfect balance between seafood decadence and spicy kick, making it an ideal companion for crusty bread, crackers, or fresh vegetables.
Great tasting seafood and cheese dip with just a hint of Chilli. Can be served as an appetizer before a meal or as part of a table of snacks or buffet. Wow your friends at your next party or social event. Very yummy!
Ingredients
Prawns – 500g ( fresh, deveined and peeled)
Butter – one tablespoon
Spring onions – 3 ( green and white parts sliced)
Garlic – one clove minced
Cream cheese – 1 cup
Parmesan cheese – ⅓ cup ( freshly grated)
Mozzarella cheese – 1 ½ cups ( shredded)
Mayonnaise – 1 third of a cup
Lemon juice – 10 ml
Worcester sauce – 1 teaspoon
Bell pepper - ½ cup ( preferably red)
Red Chilies – 3 sliced ( Serrano, Birds-eye or similar) - see note *
Chilli flakes – 1 teaspoon ( see note)
Ground Pepper – ¼ teaspoon
Instructions
Cut the prawns into bite-size pieces. Pat dry
Preheat oven to 180 degrees Celsius
Heat butter in a pan until foaming.
Add spring onions. Stir fry a for one minute
Add Bell peppers. Allow to fry for a minute
Add Chillies and garlic. Cook for another minute
Add prawns and Chilli flakes and cook until the prawns are just starting change colour. ( The prawns should be slightly under-done at this point)
Remove pan from the stove and allow to cool slightly
In a mixing bowl, add mayonnaise, lemon juice, Worchester sauce, black pepper and cream cheese. Blend until well mixed
Add cooled prawn mixture and remaining cheeses to the bowl and mix until all ingredients are well combined
Transfer to a baking dish and place in the oven
Cook for 15 – 20 minutes
Serve with sliced French bread, pittas or tortilla chips
Notes
* May be substituted by one teaspoon of red Chilli powder
For those who like it spicier - add more Chilli flakes
Keywords: Spicy prawn dip with cheese and chillies
