Warm cheese dip and tortilla chips

Enjoy this quick Mexican dip with crunchy tortilla chips for an afternoon snack that's so simple but oh so tasty.

  • 10 mins preparation
  • 10 mins cooking
  • Serves 6
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Warm cheese dip and tortilla chips
  • 6 corn tortillas cut into wedges
  • 1 teaspoon cajun seasoning (plus 1 teaspoon extra)
  • 2 teaspoon olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, crushed
  • 1 teaspoon cornflour
  • 185 millilitre can light evaporated milk
  • 1/2 cup low-fat tasty cheese, grated
  • 1 tomato, seeded, chopped
  • 1 tablespoon chives, chopped
  • asparagus spears, char-grilled, to serve


Warm cheese dip and tortilla chips
  • 1
    Preheat oven to 200°C. Line 2 oven trays with baking paper.
  • 2
    Arrange tortilla wedges in a single layer on trays. Spray lightly with oil and sprinkle with seasoning. Bake 5-6 minutes, until crisp and golden. Allow to cool.
  • 3
    Heat oil in a saucepan on medium. Saute onion 3-4 minutes, until tender. Stir in garlic and extra seasoning and cook 1 minute, until fragrant.
  • 4
    In a small bowl, mix cornflour and 1/4 cup evaporated milk together until smooth. Add to saucepan with remaining milk. Cook, stirring, until mixture boils and thickens. Reduce heat to low and simmer 3 minutes.
  • 5
    Add cheese, stirring on low heat until melted and smooth. Season to taste. Stir tomato and chives through. Serve dip at room temperature with tortilla wedges and asparagus spears for dipping.

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