Warm Cheese and Tomato Dip

Warm Cheese and Tomato Dip

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Serves 4

Preparation time – 5 minutes
Cooking time – 20 minutes

Great to serve up at barbecues or just sipping drinks in the garden.


Nutritional Value per serving:
670 kcal; Fat 53.0 g of which saturated fat 22 g; Carbohydrates 31 g of which sugars 7 g; Protein 17 g.


1 large onion, finely chopped 2 tsps olive oil 5 medium tomatoes, peeled, deseeded and chopped 2 jalapeno peppers or 1 tbsp chopped jalapeno peppers in brine 200 g/ 7 oz Red Leicester cheese, grated 100 ml/3 ½ fl oz double cream Salt and freshly ground black pepper Tabasco sauce 1 tbsp fresh coriander leaves to garnish Corn chips, soft tortillas or pitta breads – to serve.


  1. Preheat the oven to 180’C/160’C Fan/350’F/Gas 4
  2. Put a kettle of water on to boil.
  3. Fry the onion in the oil in a small saucepan over a low heat for 10-15 minutes, stirring occasionally, until softened but not browned.
  4. Rinse, dry, halve, deseed and finely chop the jalapeno peppers if necessary, and set aside.
  5. Put the corn chips, soft tortillas or pitta breads into the oven to heat through.
  6. Add the cream to the softened onions in the pan and raise the heat. Just before the cream reaches simmering point, add the cheese and stir until melted.
  7. Add the tomatoes and jalapenos to the pan and stir gently. Season carefully to taste with salt, pepper and Tabasco.
  8. Pour the dip into a warmed serving bowl and scatter over the fresh coriander leaves, and serve with the warmed corn chips and fingers of soft tortilla or pitta breads.

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