Chilli con queso

Bring the flavour of Mexico to your next drinks party with this authentic spicy dip. Jalapenos, a member of the capsicum family, have quite a kick so you may want to keep this one out of reach of the kids!

  • 5 mins preparation
  • 10 mins cooking
  • Print


Chilli con queso
  • 2 teaspoon vegetable or olive oil
  • 1 medium brown onion, finely chopped
  • 1/2 small green capsicum, finely chopped
  • 1 clove garlic, crushed
  • 1 cup canned diced tomatoes
  • 1 tablespoon finely chopped drained jalapenos
  • 1/4 cup sour cream
  • 125 gram cream cheese, chopped, at room temperature
  • 2 teaspoon lemon juice
  • 2 tablespoon finely chopped coriander


Chilli con queso
  • 1
    Heat oil in a medium saucepan over moderate heat. Cook and stir onion for 5 minutes or until soft. Add capsicum and garlic; cook and stir for 1 minute.
  • 2
    Add tomato. jalapeno and sour cream; cook and stir for 2-3 minutes or until heated. Gradually stir in cream cheese until melted. Remove from heat; stir in juice and coriander. Stand for 10 minutes. Serve with tortilla chips or raw vegie sticks.


Makes 1 1/2 cups Jalapenos are hot pickled chillies. You'll find them in the Mexican/international food aisle of the supermarket. To reheat dip, place in a small microwave-safe bowl and heat on Medium (50%) in short bursts, stirring, for 1 minute or until warmed through.

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