My Mexican cheesy taco dip is also know as “Oh My God That So Good” or simply put Chili Con Queso. I used to make this dip all the time and put it on just about everything. But as you are working with cheddar cheese and sour cream, I had to slow it down. It’s perfect for movie night or as an appetizer.
Ingredients:
– 1 onion, finely chopped
– 1 clove of garlic, finely chopped
– 1 red chili, finely chopped
– 1 teaspoon of oregano or thyme
– 250g of canned tomatoes (1 can)
– 300g of Cheddar Cheese
– 100 ml sour cream
– Salt & pepper
In a tablespoon of olive or coconut, soften the onion, garlic and chili. Add the canned tomatoes and season with salt, pepper and the oregano. Let the sauce slowly simmer for about 10 minutes. You’re going to want the tomato sauce slightly more spicy than you want it in the dip. Adding the cheese and sour cream will soften that heat, so take it into account. Add the grated cheese in small portions at a time so that it doesn’t form any lumps. Stir through the sour cream and serve immediately. Enjoy!