Warm Mexican cheese dip

This warm Mexican cheese dip recipe is criminally cheesy! Serve with plenty of corn chips at your next party, drinks or movie night - your guests won't be able to get enough

  • 10 mins preparation
  • 5 mins cooking
  • Makes 1 cup
  • Print
This recipe first appeared in Food magazine issue 57.
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  • 1 tablespoon butter
  • 3 spring onions, finely chopped
  • 1 clove garlic, crushed
  • 1 teaspoon Mexican seasoning
  • 1/2 cup sour cream
  • 1 1/2 cup grated tasty cheese
  • 2 teaspoon chopped jalapeno chillis or to taste
  • paprika to garnish
To serve
  • corn chips for dipping
  • chopped tomato, avocado and coriander
  • extra sour cream
  • lime wedges


  • 1
    Melt the butter in a medium saucepan over a medium-low heat. Add the spring onions and garlic and cook for 2-3 minutes, or until the spring onions are soft. Add the Mexican seasoning and cook for a further 30 seconds.
  • 2
    Add the sour cream and tasty cheese and cook, stirring, until the cheese melts. Stir in the chillis.
  • 3
    Place the dip in a serving bowl and garnish it with paprika. Serve with the corn chips and a selection of chopped tomato, avocado, coriander, extra sour cream and lime wedges.