This recipe first appeared in Food magazine issue 57.
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Ingredients
To serve
Method
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.
