Dip cheese and tomato: Submitted by: Ginger B. | Date Added: 10 Oct 2011
Listed in: Entree

1 large onion
2 tsp. teaspoon olive oil
5 medium tomatoes
2 small green peppers
1 / 2 pound of yellow cheddar cheese (200 g)
1 / 2 cup heavy cream (100 ml)
Salt and black pepper
Tabasco
To garnish: 2 cilantro sprigs
Pous used: corn chips, tortillas or pitas

Preheat oven to medium heat. Boil water.

Peel and chop onion. Melt it from 10 to 15 minutes in oil over low heat, stirring occasionally.

Boil the tomatoes, peel, cut into quarters, remove the seeds and finely chop the pulp.

Wash peppers, cut in half, remove seeds and finely chop. Grate the cheese.

Put corn chips, tortillas or pitas in oven to heat.

Stir in sour cream and onion. Increase heat. Once the cream starts to simmer, add the cheese. Melt, stirring constantly.

Add the tomatoes and peppers. Mix gently. Season carefully with salt, pepper and Tabasco.

Wash and dry cilantro. Chop the leaves. Pour the dip into a serving bowl, sprinkle with cilantro and serve with corn chips, tortillas cut into strips or pitas.

Makes 4 servings.

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