Mexican Cheese Dip

• 2 -3 tablespoons olive oil
• 1 medium brown onion, finely chopped
• 1 red capsicum, finely chopped
• 2 long green chilies, deseeded and chopped finely
• 2 tablespoons green pickled jalapeno chilies, roughly chopped
• 2 garlic cloves, crushed
• 1 (400 g) can diced tomatoes (or use 500g fresh tomatoes, peeled deseeded and diced)
• 250 g cream cheese, softened and roughly chopped
• 150 g cheddar cheese or 150 g monterey jack cheese, grated
• sea salt
• fresh ground pepper
• coriander sprig (to garnish)

1. Heat oil in a medium saucepan, add onion and cook until soft.
2. Add capsicum, green chillies, jalapeno and garlic and cook a further 1-2 minutes.
3. Add tomatoes, bring to a simmer and cook further 2-3 minutes.
4. Reduce heat.
5. Whisk in cheese until cheese melts.
6. Remove from heat.
7. Season lightly.
8. Serve warm with corn chips.
9. Garnish with coriander.

olive oil, brown onion, red, long green chilies, green, garlic, tomatoes, cream cheese, cheddar cheese, salt, fresh ground pepper, coriander sprig

Taken from www.food.com/recipe/mexican-cheese-dip-140941 (may not work)