Jalapeno Sour Cream Dip
Recipe adapted from Shazam
This recipe is best made a day ahead
Preparation time: 5 minutes
Cooking time: 3-10 minutes
- 600ml/21.2ozs. light sour cream
- 250g/8.8ozs. jar jalapenos, drained (reserve some of the liquid as below)
- 3-4 tablespoons jalapeno pickling liquid
- 1/3 cup good quality mayonnaise
- 3 cups grated cheese (four cheese blend for melting)
- Squeeze of lime
- A little smoked paprika (optional)
Step 1 - Chop the jalapenos and mix in a bowl with the sour cream, jalapeno liquid, mayonnaise and grated cheese. Place in a heat proof ceramic serving bowl.
Step 2 - You can either microwave this for 2-3 minutes (making sure to stir it every minute) or place this in a 180C/350F oven for 10 minutes to melt the cheese. Cool and store in the fridge overnight. The next day re-melt this and serve with corn chips-I added a little lime juice and smoked paprika on top. Shazam recommends good quality ones that aren't over salted.